Chicken Italian style

Submitted by enr on 01 Jun 2009
1 large chicken, cut into 8 servings
salt, pepper
1/4 cup olive oil
2 carrots
1 stalk celery
1 large onion
3 large cloves garlic
1/3 cup dry white wine
1/2 cup chicken broth
2 large tomatoes, peeled, without seeds, chopped
80 g of green olives, pitted
2 tbsp coriander seeds, crushed
1-2 large pinches saffron
the juice of 1 lemon
3/4 cup cream
1 pickled lemon, cut into strips
1 bunch parsley
Chicken Italian style
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Season the chicken pieces with salt and pepper. Heat oil in a large frying pan and fry the chicken until golden on all sides for about 10 minutes. Add the diced carrots, chopped celery and onion, garlic and stew until vegetables soften. Add the wine and allow to boil. Add chicken broth, tomatoes, olives, coriander and saffron. Bring to a boil. Cover the pot with a lid, reduce the heat and stew on low heat about 30 minutes (or until the meat is cooked). Remove the chicken from the pan and keep warm. Increase the stove, add the lemon juice and mix well to knock down all the particles from the bottom of the container. Add the cream and lemon pieces. Simmer until the liquid is reduced by half. Season to taste with salt and pepper. Serve chicken fillet with sauce and sprinkled with chopped fresh parsley.
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01 Jun 2009


interesting recipe, what is this pickled lemon?