Country Style Spring Chicken with Olives and Potatoes

by Chef Lidia Bastianich
from Lidia's Italian Table, William Morrow and Company, Inc., 1998

View a print ready page. Pollastrella alla Campagnola con Cipolle, Patatine Rosse ed Olive Makes 6 servings

4 lbs.	spring chicken parts
	Salt and freshly ground black pepper
¼ Cup	extra virgin olive oil
1 ½ lbs.	small (about 1 1/2-inch) red potatoes, halved
3 small	onions (about 6 ounces)
2 sprig	fresh rosemary
1 whole	peperoncino (dried hot red pepper), broken in half, or ½ teaspoon crushed red pepper
20	pitted Calamata olives
2 Tbs.	chopped Italian parsley

Preparation:
In a large bowl, toss the chicken pieces with the olive oil. Season with salt and pepper and toss again. Heat two large (at least 12-inch) non-stick or well-seasoned cast iron pans over medium heat. Add the chicken pieces, skin side down and cover the skillets. Cook the chicken, turning it once, until golden brown on both sides, 5 to 7 minutes. Move the chicken pieces to one side of the skillet. Add the potato halves cut side down to the clear side of the skillet and cook on medium heat 15 minutes, turning them and the chicken pieces often, until evenly browned. (At this point, both the chicken and potatoes should be crisp and brown). Reduce the heat to medium-low, divide the onions, rosemary, olives and peperoncino between the skillets and cook, covered, until the onions have softened and the flavors have blended, about 15 minutes. Stir the contents of the skillets gently several times as they cook. Drain the oil from the pan before serving chicken and potatoes, sprinkle with chopped parsley and serve.

Zabar's Recommends:
	Kalamata Colossal Olives

	Peugeot 9" Salt Mill in Chocolate

	Zabar's Italian Extra Virgin Olive Oil

	Le Creuset 11-¾" Iron Handle Non-Stick Skillet