One 4 ½ -pound chicken (about 2.250 gr.), cut into 8 pieces and skinned
MAIN INGREDIENTS 6 PORTIONS
-
-
Salt and freshly ground black pepper
-
3 Tbsp. extra virgin olive oil
-
½ cup chopped red onion
-
½ cup chopped shallots
-
4 garlic cloves, minced
-
3 Tbsp. diced lean smoked pork or Canadian bacon
-
3 cups chopped plum tomatoes, with their juices
-
2 cups chicken broth
-
½ cup Mastiha liqueur
-
2 bay leaves
-
1 scant Tbsp. chopped fresh thyme
-
½ cup Niçoise or small Greek green olives, pitted, rinsed, and drained
-
½ cup chopped fresh basil
PREPARATION
-
Wash and pat dry the chicken and season with salt and pepper to taste. Heat the olive oil in a large, wide pot over medium-high heat and brown the chicken in batches. Remove the chicken with a slotted spoon.
-
Reduce the heat to medium, add the onion and shallots and brown lightly. Add the garlic and cook for 1 minute, stirring. Add the smoked pork and cook for about 1 minute.
-
Place the chicken back in the pot and add the tomatoes, broth, and liqueur. Raise the heat to high and bring to a boil. Reduce the heat to low, add the bay leaves and thyme, and simmer until the chicken is tender, about 45 minutes. About halfway through cooking add the olives, and about 5 minutes before removing the pot from the heat, add the basil.
