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Cook1 hr 30 mins
My Mother's side of the family is from Siracusa, Sicily, where there is a lot of Greek influence in the cooking. Serafina was my Great Aunt and this was her 'signature dish'. We never had a 'recipe' for this dish until my Mom and I decided to write it down recently. You can shortcut this recipe by using left over broth and chicken from the last pot of chicken soup you've made. Just skip down to the frying pan directions. (I'm totally guessing on the prep/cook time... if you're using leftover chicken soup, cut about an hour off the cook time) We even eat this cold!
- 1 whole broiler-fryer chickens or 1 whole chicken piece (approx. lbs.)
- 3 quarts cold water (to cover chicken)
- 2 1⁄2 cups celery, divided
- 1 cup carrot, cut in chunks
- 2 medium onions (divided)
- 1 bay leaf
- 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
- 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 sauté garlic and diced medium onion until softened (2-3 minutes).
- Add remaining 1 ½ 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.