Chicken in Wine Sauce
(“Pollo al Vino”-“Gadduzzu cu Vinu”)
Before World War II and until 1960, chickens were not so popular in Palermo, due to the high price. In my family, chickens were served on holidays or on very special occasions or boiled to cure a cold as is done in the Jewish tradition. When in the ‘60s, chickens were bred in factory style farms, the production increased, the chickens became more affordable in price and the consumption of this healthy meat increased and became popular.
Ingredients
- 1 3 lb. chicken, skinned, trimmed and cut in small pieces.
- 5 peeled tomatoes quartered
- 1 big onion finely diced
- 4 whole garlic gloves
- 10 rinsed salted capers
- 10 sliced black pitted olives
- 1 glass of white wine
- 4 tablespoons of olive oil
- chopped parsley
- red crushed pepper
- salt and pepper
- parsley for garnish
Pour oil in a large skillet at a medium heat and add chicken, turn and sauté on all sides, until golden.
Add onion and garlic. Stir gently, and when the onions are translucent add capers, olives and tomatoes. Cook for about 3 minutes and add the wine. Sauté at a high heat for an additional 3 minutes, add parley, red pepper, salt and pepper to taste. Lower the flame and cook covered for about 15 minutes or until chicken is done. You can remove garlic and serve immediately.
Garnish with chopped parsley.
At Joe’s, the Focacceria Palermitana in Brooklyn, when using this recipe, we prepared fried cubed potatoes that we added to the Chicken in Wine Sauce a few minutes before removing from the stove. The potatoes prepared like this are tasty and they complete this appetizing meal.
