Gallina Impanata “Stimperada” (Sicilian Chicken with Olives)
By Yankee Magazine|Sep 21 2007|
This delicious Sicilian chicken dish blends the tastes of several Mediterranean cuisines.
Yield
Serves 4 to 6.
Ingredients
1 chicken, cut into pieces
1/2 cup vinegar (either white or wine)
1 cup water
2 tablespoons dried, crushed mint leaves or 1/2 cup minced fresh mint
4 cloves garlic, minced
2 stalks celery, sliced 1/4-inch thick
Salt and pepper to taste
1/2 cup pitted green olives
Instructions
Place chicken in a large baking dish. Mix vinegar, water, mint, and garlic together with the celery and pour over the chicken. The vinegar mixture should come to only 1/3 or 1/2 the depth of the chicken (use a bigger pan if the liquid is too high). Add salt and pepper to taste. Bake at 400 degrees F for 50 to 70 minutes. Then add olives to the pan and bake 15 minutes more.
I loved this dish, it’s easy,and actually kind of addictive. my only problem was the vagueness of “green olives”. both times I made it, I used white wine vinegar coz I was out of plain white. once I used expensive Mediterranean olives from a can, second I used California ripe green olives from the can, which was not as good. maybe good old Spanish mannzanilla olives was what was supposed to be, just too obvious!!!!!!!!!! reguardless, i’ll probably use olive brine instead of vinegar and see what happens next time. great great dish, thankyou. anxious to see if anyone else reviews it.
Hi Roberta- I grew up eating this dish. We always made the dish with pitted Sicilian green olives. My father would cook up all the ingredients separately and mix them in a bowl, leave it in the refrigerator overnight to marinate, and we’d eat it as a chicken salad with bread for lunch. So tasty!
My Mom who was born in Sicily made this with dish with (Onions & Potatoes) Included ????