Italian-Style Chicken with Garlic and Vinegar Sauce
- Low fat
- Low carb
Ingredients
- 1/4 cup (60 mL) all-purpose flour
- 1-1/2 tsp (7 mL) crumbled dried sage
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 chicken (about 3 lb/1.5 kg), cut in serving pieces
- 1/2 cup (125 mL) olive oil
- 1-1/2 tsp (7 mL) fennel seeds
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- Pinch hot pepper flakes
- 1/2 cup (125 mL) white wine vinegar
- 1/2 cup (125 mL) chicken stock
- 1/4 cup (60 mL) finely chopped flat-leaf parsley
Preparation
In plastic bag, shake together flour, sage, salt and pepper to mix; shake chicken in bag to evenly coat.
In large skillet, heat oil over medium-high to high heat; in batches, brown chicken all over and set aside.
Return leg, thigh and wing pieces to pan; reduce heat to medium-low and cook, covered, for 10 minutes. Add remaining chicken; cover and cook, turning once or twice, until no longer pink in centre of thickest part of breast, 13 to 15 minutes. Remove chicken from skillet; keep warm.
Pour off and discard all but 2 tbsp/30 mL of the oil from pan.
Increase heat to medium and add fennel seeds; fry until slightly darkened, 20 to 30 seconds. Add garlic, anchovies and hot pepper flakes; fry until garlic is fragrant, about 30 seconds. Stir in vinegar; increase heat and boil until vinegar is almost evaporated. Stir in stock; bring to boil.
Return chicken and any juices to pan, turning chicken in sauce to coat; reduce heat to medium-low, cover and cook for 5 minutes, sprinkling with parsley after 4 minutes. Transfer pieces to serving platter; spoon sauce over top.
Makes 3 or 4 servings.
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