Serafina's Chicken And Olives

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 whole broiler-fryer chickens or 1 whole chicken piece (approx. lbs.)
• 3 quarts cold water (to cover chicken)
• 2 1/2 cups celery, divided
• 1 cup carrot, cut in chunks
• 2 medium onions (divided)
• 1 bay leaf
• 1 bunch parsley
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, roughly chopped
• 1 cup green olives, removed from the pits
• 1/3 cup red wine vinegar
• 1/4 teaspoon fresh black pepper

Recipe

• 1 place chicken in pot with cold water, slowly bring to a simmer.
• 2 skim the foam that rises to the surface as the chicken simmers.
• 3 when the foam stops rising to the surface (approx 20 minutes of simmering) add 1 cup (approx) of celery cut into chunks, the carrot and one onion cut into quarters, bay leaf and parsley.
• 4 simmer uncovered until liquid is reduced by more than one half and chicken is falling off the bone.
• 5 remove vegetables and bay leaf and discard.
• 6 take chicken off the bone, discard bones and skin and break large pieces of chicken up into bite sized pieces.
• 7 in a large frying pan sauté garlic and diced medium onion until softened (2-3 minutes).
• 8 add remaining 1 ½ c celery that also has been diced and olives.
• 9 saute’ an additional 2-3 minutes.
• 10 add chicken, 4 cups of the reserved broth and vinegar.
• 11 simmer until celery is crisp-tender approximately 15-20 minutes.
• 12 when serving drizzle with the remaining olive oil and black pepper.