Ingredientes para Serafina's Chicken And Olives
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Como fazer Serafina's Chicken And Olives
- Place 1.5 lbs bone-in, skin-on chicken thighs in a large pot and cover with cold water. Bring to a simmer over medium heat.
- Skim any foam that rises to the surface during simmering.
- Add 1 cup chopped celery, 1 large carrot, chopped into 1/2-inch pieces, 1 medium onion, quartered, 1 bay leaf, and 1/4 cup chopped fresh parsley.
- Reduce heat to low, simmer uncovered for 45-60 minutes, or until the chicken is falling off the bone and the liquid has reduced by more than half.
- Remove the vegetables and bay leaf; discard.
- Remove chicken from the pot. Let cool slightly, then shred the chicken, discarding bones and skin.
- In a large frying pan, sauté 2 cloves minced garlic and 1 medium onion, diced, in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 1 cup diced celery and 1 cup Kalamata olives (pitted). Sauté for 2-3 minutes.
- Stir in the shredded chicken, 4 cups of the reserved chicken broth, and 2 tablespoons red wine vinegar.
- Simmer for 15-20 minutes, or until the celery is crisp-tender.
- Before serving, drizzle with 1 tablespoon olive oil and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
13g
Fat
44g
Carbs
2g
