| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- One 4-pound chicken, cut into 8 pieces
- Kosher salt
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 tablespoons hazelnut liqueur
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium chicken broth
- 1 cup smashed Cerignola olives
- 1/2 cup dried figs, quartered
- 3 sprigs fresh oregano
- 1/2 cup chopped, peeled hazelnuts
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
- To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
- Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1003 |
| Total Fat | 67 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 64 g |
| Cholesterol | 231 mg |
| Sodium | 1759 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1003 |
| Total Fat | 67 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 64 g |
| Cholesterol | 231 mg |
| Sodium | 1759 mg |
Reviews
Fantastic! So delicious!
Excellent!
third time making this. Love it. used just chicken thighs and currently boneless skinless breasts. Really great all around. Giada provides some great authentic Italian recipes.
I loved the recipe. I did accidently add 1/2 the chopped nuts to the vege mix, I think it added another note of flavor? I will give this a 5 based on the layers of flavor. Not a fan of the author, but the recipe is good. I think it came from her sources in Tuscany.
Made it for dinner. Fine dining quality. Planning to make it for a dinner party next month.
Great balance of flavors. I loved this recipe.
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This is delicious! I added extra Hazelnuts! My husband loved. If sweet not your thing add less figs & Liqueur.
This is so yummy! Another great recipe Giada!:)