Ingredients
1 1/2 cups olive oil
One 3 1/2 pound fryer chicken, cut into 8 pieces
Freshly ground black pepper to taste
1/2 cup thinly sliced celery, about 1 stalk
2 garlic cloves, minced
1 1/2 dry white wine
3 cups chicken stock
1 1/2 tablespoons red wine vinegar
15 green Sicilian olives, pitted
2 tablespoons finely chop thyme leaves, plus sprigs for garnish
4 tablespoons unsalted butter.
Kosher salt to taste.
Preparation
In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium - high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned turn it over and brown the side, about 20 to 30 minutes total, or until cooked through. Set the chicken aside.
Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium -high heat, lightly brown the garlic but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the butter and reduce, about 15 to 30 minutes, adding the chicken back for the last 5 minutes to reheat. Check the sauce for seasoning and adjust with salt and pepper or vinegar.
Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.
