RECOMMENDED WINE: Vino Nobile di Montepulciano
ALTERNATIVE WINE: Rosso di Montalcino
Chicken and green olives play nicely off each other, and it often seems that most regions in central and southern Italy have several recipes combining them. This vigorously flavored version is from Benedetta Zaccheo, of the Carpineto winery, an estate in the heart of Tuscany that treads a fine line between tradition and sophistication in admirable style.
SERVES 6
1 chicken, about 4 pounds, cut into serving pieces
salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, chopped
1 tablespoon all-purpose flour
2 cups dry white wine
4 large tomatoes, peeled, seeded, and chopped
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 2/3 cups pitted green olives
1 pound dried fettuccine
PREHEAT THE OVEN TO 325°F.
RINSE THE CHICKEN PIECES, pat dry, and season with salt and pepper. In a Dutch oven or other heavy pot large enough to hold the chicken, heat the olive oil over medium heat. Working in batches if necessary, add the chicken pieces and brown well on all sides. Using a slotted spoon, remove the chicken to a plate and set aside.
ADD THE ONIONS TO THE POT AND COOK OVER MEDIUM HEAT UNTIL THEY BEGIN TO BROWN, about 5 minutes. Sprinkle the flour over the onions and stir well to make a thick paste, then add the wine slowly while stirring constantly. Return the chicken to the pot and add the tomatoes, all the herbs, and the olives. Bring to a simmer, cover, and place in the oven. Bake until the chicken is tender, about 1 hour.
JUST BEFORE THE CHICKEN IS READY, bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain well.
DIVIDE THE PASTA AMONG WARMED PLATES. Remove the bay leaves from the chicken and divide the chicken and sauce among the plates. Serve at once.
