3 1/2 lb Chicken; cut into 8 pieces
1 tb Extra-virgin olive oil
4 cl Garlic; peeled, up to 5
2 ts Rosemary leaves; very finely
-chopped
Salt
1/4 ts Chopped hot chilli pepper;
-to taste
4 oz Dry white wine
24 Cherry tomatoes (1")
12 sm Black olives in brine (such
-as Italian Riviera or
-French Niçoise olives)
Wash all the chicken pieces in cold water and pat dry with kitchen
paper.
Choose a frying/saute pan that can fit all the chicken pieces in one
layer without crowding. Put in the oil, garlic and rosemary and turn
on the heat to high. Add the chicken, skin side down. When the side
has been well browned, turn the pieces and do the other side. Sprikle
with salt, add the chilli pepper and, with a wooden spoon, turn over
the contents of the pan three or four times.
Add the wine and as it bubbles, scrape loose with the wooden spoon any
browning residues sticking to the bottom of the pan.
Put a lid on the pan and turn down the heat to low. Cook for about 35
minutes, turning the chicken over from time to time. If you should
find the juices in the pan running low, replenish as necessary with 2
to 3 tb of water.
When the chicken is very tender (the meat should come easily off the
bone), add the tomatoes and the olives. Continue cooking just until
the tomatoes' skin begins to crack. Transfer all the contents of the
pan to a warm platter and serve at once.
