No. 133. Pollo All'oliva (chicken) Recipe

Pollo All'oliva, also known as Chicken with Olives, is a traditional Italian dish that originated in the regions of Tuscany and Umbria. This flavorful dish combines tender chicken with the tanginess of olives, creating a perfect balance of flavors.

Fun Fact: Olives have been a staple in Mediterranean cuisine for thousands of years, and they are not only delicious but also packed with essential nutrients and antioxidants.

Now, let's dive into the recipe for Pollo All'oliva:

Ingredients:
- 1 whole fowl, about 3-4 pounds, cut into pieces
- 1/2 onion, finely chopped
- 1 stick of celery, finely chopped
- 1 sprig of parsley, finely chopped
- 1 carrot, finely chopped
- 1/4 pound of butter
- Salt to taste
- 1 cup of chicken stock
- 8 Spanish olives, pitted and chopped
- 8 whole olives
- 3 tablespoons of tomato puree, reduced

Instructions:

1. Start by cutting up half an onion, a stick of celery, a sprig of parsley, and a carrot into fine pieces.

2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, parsley, and carrot to the skillet. Sauté the vegetables until they become tender and start to release their flavors.

3. Add the chicken pieces to the skillet and cook them until they become brown and crispy on all sides. Make sure to turn the chicken pieces when necessary to ensure even cooking.

4. While the chicken is browning, prepare the stock by bringing it to a boil in a separate pot.

5. Once the chicken is browned, carefully pour the boiling stock into the skillet. This will help to loosen any browned bits from the bottom of the skillet, adding more flavor to the dish.

6. Add the chopped Spanish olives and the pounded olives from the mortar to the skillet. The pounded olives will release their rich flavors and add a unique texture to the sauce.

7. Stir in the tomato puree, which has been previously reduced to enhance the concentration of flavors. This will add depth to the sauce and create a rich, savory taste.

8. Reduce the heat to low and let the chicken simmer in the sauce for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the chicken is evenly coated with the sauce.

9. Once the fowl is well cooked and tender, remove it from the skillet and transfer it to a serving platter.

10. Pour the delicious sauce, with all its flavors and aromas, over the chicken. The sauce will beautifully coat the chicken, infusing it with the tangy taste of olives.

11. Serve the Pollo All'oliva hot and garnish it with some fresh parsley or additional olives if desired. It pairs perfectly with mashed potatoes, rice, or crusty bread to soak up all the flavorful sauce.

Fun Fact: This dish is often enjoyed with a glass of Italian red wine, such as Chianti or Sangiovese, which complements the flavors of the chicken and olives.

Pollo All'oliva is truly a delightful Italian dish that captures the essence of Mediterranean flavors.

Similar dish: An alternative version of this dish is "Pollo alla Cacciatora," which is made with chicken, tomatoes, onions, garlic, and herbs. It is a rustic and robust preparation, often served with pasta or polenta.

Another similar dish is "Chicken Marbella," a popular dish from the Mediterranean. It combines chicken, olives, capers, prunes, and white wine, resulting in a savory and slightly sweet flavor profile.

Whether you choose Pollo All'oliva or any of its variations, you are in for a culinary experience that will transport you to the sun-soaked hillsides of Italy. Buon appetito!

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