We got this recipe for our daughters' Italian teacher. She made it for us, and we adapted it to a brick oven. Molto buono.
1lb (or how much you want) chicken legs and thighs
1 onion, diced
1/4 cup good olive oil
1 cup white wine
1/4 cup pine nuts
1/4 cup olives
In a medium hot pizza oven, place the onions and olive oil in either stainless steel or terra cotta pot that has a lid. The chicken should fit on one layer.
Saute the onion until it is translucent, which should be pretty quick.
Then add the chicken and brown. Depending on your oven, you could do this without turning the chicken. Add the wine and pine nuts and cover. Bake until the chicken falls from the bone -- it should feel stewed. Add the olives at the end to heat through.
We had it with lentils in a vinegrette and tuscan white beans. The sauce is great. Our friends liked it.
I looked the recipe up on Google (pollo in fricassea), and there are options where you flour the chicken before you brown it, add an egg yoke to thicken the sause, add peas, and use a mix of white wine and chicken stock.
Either way, it's a great brick oven dish. A type of Italian coq a vin.
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