Ingredients
- 9-12 chicken pieces (thighs, legs, wings)
- 1/2 onion - sliced
- 3 1/2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 large can of Italian peeled whole tomatoes
- 1/2 cup of Brandy
- 1 can of olives - sliced
- 4 tsp capers
- 2 cups of chicken broth
- 1/4 cup of fresh parsley, basil, tarragon & sage - chopped (plus extra for garnish)
- s/p
Directions
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Pat your chicken pieces dry with a paper towel & then season them with salt & pepper & set aside. In a large chicken fryer/skillet heat your olive oil & butter over high heat. When hot, add your onions & cook until they’re slightly wilted. Add in your chicken pieces & brown on all sides. Add in your tomatoes, stir through & cook for approximately 10 minutes. Add in your Brandy and let it evaporate. Add in your olives, chicken broth, capers & season again with s/p to taste. Lower the heat to simmer & put a lid on the pan. Cooking for about 45 minutes until chicken is tender and practically tender. Five minutes before your dish is complete add in your fresh chopped herbs.