Braised Ligurian chicken from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 491) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed spinach with balsamic butter; Roasted cauliflower; Italian roast potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on May 27, 2022

    This is one of my favourite chicken recipes and I cook it 1 or 2 times per year using chicken thighs. I skin the thighs and fry the skin in olive oil to render some of the fat but remove it before adding the floured chicken pieces. That way I get the added flavour without the soggy skins that result from braising. The dish is fragrant and flavourful. I like my chicken well done and cook it for 30 minutes, rather than the suggested 20. This easily gets too salty, so I reduced the anchovies. I would not salt the chicken, and let the anchovies and olives do their work.

  • Delys77 on October 19, 2011

    Pg 491 Overall this dish is flavourful despite the relatively short cooking. I went for 20 minutes but you could do a tiny bit longer depending on the size of the chicken pieces. I worried about the rosemary overwhelming the chicken but it was quite nice. Be careful not to overblown the chicken and not to burn the garlic. Go with a medium heat in the le creuset.

  • L.Nightshade on March 11, 2011

    I removed the chicken when it was tender and reduced the sauce. It was quite watery when the chicken was just done, but reduced nicely, just thick enough to spoon over the polenta. The anchovy flavor was not overwhelming, just added a little something extra, and the rosemary really made the dish fragrant. Served over polenta.

  • Breadcrumbs on March 01, 2011

    p. 491 – Chapter 10 A one-pot Jamie Oliver dish that comes together in no time and produces wonderfully aromatic, flavourful results. The anchovies and olives give the chicken juice infused tomato sauce a nice salty kick and, a depth of flavour not normally achieved without a longer braising period. I liked the rosemary in this however would also like to try fennel seed instead (which I’d toast in a dry pan first). I used a 14oz can of Italian tomatoes in place of the nasty winter Roma's gracing the shelves of my grocery store. The recipe is intended to be simmered stovetop but I put mine in the oven at 300 for an hour. While it could have come out sooner, the longer braise allowed more flavours to develop in the sauce and, to permeate the chicken. The meat was fall off the bone tender, no knives required. I plated w a small amount of gnocchi, which worked well w this dish. I’ll definitely make this again. K8.5

  • PrincessK on February 15, 2011

    p 491 Quick and easy. Dredge chicken pieces in seasoned flour, then brown. Add garlic, rosemary, white wine, olives (Kalamata work), anchovies, and tomatoes (canned works). Braise until done. Might take longer than the recipe calls for. More like 30 mins Instead of 15-20 minutes.

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