Braised Ligurian Chicken Recipe (2024)

Definitely do not skip anchovies, added red onions and used chicken broth for better flavor. Takes far more than 15-20 minutes to cook. Should think 45 minutes or more.

I have made this excellent recipe many times using chicken thighs and more anchovies. Use 8 imported oil cured anchovies. Calamata olives are a must!

Delicious, but I strongly agree that it takes longer than stated here, especially if you want the sauce to reduce and thicken. Served it with the sauce spooned over farro with a spinach salad and it was excellent, even if I did forget to buy the rosemary. I compensated by doubling down on the brine-y elements with more olives and anchovies.

I did this with haddock instead of chicken. Wow. Maybe even better than the chicken. Best fish dish I've cooked all summer.

Use canned roma tomatoes. Add more olives. Allow lid to be mostly off so the sauce will reduce.

Used heirloom tomatoes instead of plum and doubled the anchovies - one on top of each piece of chicken so they melted into the meat. Also added some preserved lemons at the end. Absolutely delicious.

This was good. The first time I pretty much followed the recipe, the second time I changed a couple of things and, in my opinion, it came out better. Instead of a whole chicken I used 8 skinless and no-bone chicken thighs . Doing so allowed me to decrease the amount of wine to at most 1 cup. Other than that I would not recommend any other change.

Tried it with whole chicken cut up into 8 pieces. I thought the breast meat was too big to absorb the sauce and was bland. Next time try with just thighs and legs. Cooked for 40 minutes then removed chicken from dutch oven and let the sauce reduce on high heat for 5 minutes.

Well, hey, I just used leftover supermarket rotisserie chicken and reversed the recipe: made the sauce first (with all the "marinade" ingredients); also cheated and added 1/2 of a preserved lemon; then let the leftover chicken braise away (very gently), while I boiled up some dry wide noodles and steamed some asparagus.Why not? Recipes are simply templates, and this one's brilliant! I've also done the same with cod loin and leftover pork roast.Go for it!

If you have someone in your family who is carb sensitive, or trying to avoid them, cooking this w/o the flour doesn't impact its quality one bit. Great dish.

You could simply reduce the sauce on medium-high heat after removing the chicken, then spoon that beautiful reduction over it.

I just made this for dinner—Excellent! Served it over rice; the sauce was fabulous. I agree it takes a lot longer to cook, finished it in a 350 degree oven for 40 minutes. It’s a keeper, I am sure the leftovers will be even better.

This was really good over olive oil mashed potatoes (David Tanis). Was thinking that canned tomatoes would work just as well, if not better, here. Nevertheless, it was great.

Love the original recipe and have been making this for YEARS. To save time, I now use unfloured thighs (just salt and pepper) and brown both sides. Then I add the garlic and rosemary, 1 can diced tomatoes and sunshine a handful of capers. I cook on low for an hour

COMFORT FOOD MEETS UNDERSTATED ELEGANCE! Prepared with drums and thighs per recipe, l addiing 1 TB of italian fish sauce (colatura); no anchovies. The short-grain rice excellent, together with the clear, non-thickened cooking liquid. Wonderful flavors, welcome texture with the rice. A light, remarkable main for company, or after a tough day at work. Prepare the day before and reheat the next evening, for dinner!!! A top repeater recipe.

I use 2 to 4 leg/thigh quarters, smash the garlic cloves, pitted olives, 14 oz. can diced tomatoes, drained.

Using fish instead of chicken elevated this recipe for me. Halibut or Monkfish worked well for me.

What wine should I use ?

This was delicious, in my rotation. I also finished in the oven, as others have said. Added baby bella mushrooms for added texture.

Pretty good. Very easy. Flavorful. I removed the chicken when cooled and then reduced the sauce longer to thicken. Next time I would try 50% more anchovy. And I used pitted olives -- no idea why you would want the pits! Used 2 Buck Chuck Savignon Blanc. We served over rice.

Made it, enjoyed it, but wouldn't bother with a whole chicken next time - I'd just do 6 or 9 bone-in/skin-on thighs, both for convenience and cooking time, as breasts and thighs never cook at the same rate.

Been making this dish regularly since the recipe came out in 2003. Very robust and versatile, easier and tastier than other farmer's chicken recipes. Over the years, I've substituted canned tomatoes for fresh, dried rosemary (or thyme!) for fresh, and even red wine for white. Always turned out well (except that one time with sweet wine...)

This was nice! Had to use pitted olives cuz I couldn’t find any with pits, and it was still tasty. Also added some sliced onions with the garlic. Might use less liquid next time so the skin stays crispy.

We loved it! Easy to halve the recipe to feed 2. I cooked it exactly as directed and it was perfect. I put it on egg noodles. Great way to use up rosemary and kalamata olives! It is rich!

Made it again with fresh tomatoes and kalamatas, 40 min simmer. very different than the first time but still great.

We found this recipe great and very flavorful. Three minor changes - we used 2 1/2 lbs of boneless breasts/thighs chopped up into chunks and pitted calamata olives as that was all I could find. Based on Amanda Hesser’s writeup, to offset, we added the optional anchovies which we chopped up. We used 2 1/2 C of white wine to get more sauce. This is a dish I think we could make a day early and re-heat and serve as the flavors seem to mix more after cooking and refrigerating. This is a keeper!

Great recipe! I doubled the tomatoes using 4 San Marzanos and 2 Romas and upped the flavor intensity with a whole can of anchovy filets (probably 8 filets). Pitted olives worked fine and flavored the sauce well, taking a bit of the edge off of the olives themselves (I’m not a huge olive fan). I was most impressed with the subtle rosemary flavor which was really pleasing. Chicken thighs worked well; served over pasta this was perfect. Overall a really nice recipe I’d definitely make again.

This is so good. I followed some of the other commenters in putting the chicken into the oven to bake at 350 for 40 minutes. I added some chicken broth about 20 minutes in to keep it from sticking. it turned out perfectly! Will definitely have this again!