Equipment
Ingredients
Chicken
- 1200 g chicken thighs and drumsticks, bone-in, skin-on
- 6 g salt
- 2 g black pepper, freshly cracked
- 30 g all-purpose flour
- 30 ml olive oil, extra virgin
Braising Liquid & Aromatics
- 4 garlic cloves, smashed and peeled
- 2 fresh rosemary, whole sprigs
- 4 fresh sage, leaves
- 120 ml dry white wine
- 45 ml white wine vinegar
- 100 g green olives, pitted
- 30 g capers, rinsed
- 120 ml chicken stock
- 1 lemon, zested and juiced
Nutrition (per serving)
Method
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. If using flour, lightly dust the chicken, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken skin-side down until deep golden brown and crispy, about 5-6 minutes. Flip and brown the other side for 2 minutes. Transfer chicken to a plate.
Reduce heat to medium. Add the smashed garlic, rosemary sprigs, and sage leaves to the rendered fat. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine and white wine vinegar. Scrape the bottom of the pan with a wooden spoon or tongs to release any browned bits (fond). Let the liquid bubble vigorously for 2 minutes to cook off the harsh alcohol.
Return the chicken to the pan, skin-side up. Add the chicken stock, olives, and capers. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes.
Uncover the pan. Stir in the lemon juice. Increase heat to medium-high and cook for 5-10 minutes to reduce the sauce until it coats the back of a spoon. The internal temperature of the chicken must reach at least 74°C/165°F.
Remove from heat. Garnish with fresh lemon zest and serve immediately.
Chef's Notes
- The combination of vinegar and chicken (Pollo all'Aceto) is a staple of rustic Italian cooking; do not skip the vinegar, as it tenderizes the meat.
- For the best flavor, use bone-in, skin-on chicken. Boneless breasts will dry out with this braising method.
- If you can find Taggiasca olives, they are an excellent, authentic alternative to Castelvetrano.
- Serve this with crusty bread (pane sciocco) to mop up the acidic, savory sauce.
- The sauce emulsifies better if you swirl the pan gently during the reduction phase.
Storage
Refrigerator: 3 days — Flavors often improve after 24 hours.
Freezer: 2 months — Sauce may separate slightly; reheat gently.
Reheating: Warm in a covered skillet over medium-low heat with a splash of water.
