Chickens Stewed With Olives

Chickens stewed with olives is a flavorful and hearty dish that combines the succulence of chicken with the rich, briny taste of olives and capers. This dish boasts a history rooted in Mediterranean cuisine, where the harmonious blend of poultry and these robust ingredients has been celebrated for centuries.

The origins of chicken stewed with olives can be traced back to the Mediterranean region, where olives have been cultivated for thousands of years. Olives have always held a special place in Mediterranean cooking, providing not only a distinctive flavor but also a natural way to preserve and season foods.

In many Mediterranean cultures, chicken was a common and readily available source of protein. The combination of chicken with olives and capers was a natural progression in the culinary evolution of the region. Olives, with their briny and slightly tangy taste, added depth to chicken dishes, and capers contributed a unique piquancy.

Over time, this dish became a beloved staple in Mediterranean kitchens and found its way into various regional cuisines. The method of stewing chicken with olives and capers became a cherished tradition, appreciated for its comforting and flavorful character.

Today, chicken stewed with olives remains a delightful fusion of flavors that is enjoyed not only in the Mediterranean but also around the world. It embodies the essence of Mediterranean cooking, showcasing the harmonious union of simple yet vibrant ingredients.

INGREDIENTS

• 2 young chickens, cut into joints
• 3 pints of water
• Pepper and salt, to taste
• 1 onion
• Crisco (or other cooking fat)
• 2 dozen olives, chopped
• 1 tablespoon capers

INSTRUCTIONS

1. In a large pot, combine the chicken joints, 3 pints of water, pepper, salt, and a whole onion.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the chicken until it becomes very tender. This can take some time, so be patient, as slow cooking ensures the chicken becomes flavorful and falls off the bone easily.
3. Once the chicken is tender, carefully remove it from the cooking liquid. Drain the chicken and pat it dry with a paper towel.
4. In a frying pan, heat Crisco or your chosen cooking fat over medium heat.
5. Fry the chicken joints in the hot fat until they brown and develop a crispy outer layer. This step adds flavor and texture to the dish.
6. Strain the water in which the chickens were cooked, reserving a little more than 1/2 a pint of it for the sauce.
7. In the same frying pan used for frying the chicken, pour the reserved cooking liquid. Thicken it slightly with a roux or cornstarch slurry to create a smooth sauce.
8. Stir in the chopped olives and capers into the sauce. These ingredients will infuse the sauce with their distinctive flavors.
9. Heat the sauce until it’s quite hot and smooth.
10. Pour the olive and caper sauce over the browned chicken joints.
11. Serve your flavorful chickens stewed with olives hot, garnished with additional olives or capers if desired.

Chickens stewed with olives is a timeless dish that transports you to the sun-drenched Mediterranean with each flavorful bite. Its history and tradition, rooted in centuries of culinary innovation, make it a delightful addition to any table.