Ingredients:
1 whole broiler-fryer chickens or 1 whole chicken pieces ( approx. lbs.)
3 quarts cold water ( to cover chicken)
2 1/2 cups celery, divided
1 cup carrots, cut in chunks
2 medium onions ( divided)
1 bay leaves
1 bunch parsley
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
1 cup green olives, removed from the pits
1/3 cup red wine vinegar
1/4 teaspoon fresh black pepper
Directions:
Place chicken in pot with cold water, slowly bring to a simmer.
Skim the foam that rises to the surface as the chicken simmers.
When the foam stops rising to the surface (approx 20 minutes of simmering) add 1 cup (approx) of celery cut into chunks, the carrot and one onion cut into quarters, bay leaf and parsley.
Simmer uncovered until liquid is reduced by more than one half and chicken is falling off the bone.
Remove vegetables and bay leaf and discard.
Take chicken off the bone, discard bones and skin and break large pieces of chicken up into bite sized pieces.
In a large frying pan saute garlic and diced medium onion until softened (2-3 minutes).
Add remaining 1 1/2 c celery that also has been diced and olives.
Saute’ an additional 2-3 minutes.
Add chicken, 4 cups of the reserved broth and vinegar.
Simmer until celery is crisp-tender approximately 15-20 minutes.
When serving drizzle with the remaining olive oil and black pepper.
Servings: 6
Time preparation: 15 min.
Time total: 105 min.