Chicken Casserole/Seasalt and Pepper - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Chicken Casserole/Seasalt and Pepper

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The Chef: Alfredo Alvarez
The Restaurant: Seasalt and Pepper in Miami
The Dish: Chicken Casserole

Ingredients:
1 whole chicken, cut up
1/2 bulb fennel
1/2 cup black olives (Greek)
1 sprig fresh rosemary
1/2 cup white vinegar
1/2 cup white wine
1 cup olive oil
4 oz. water
1 tbs. chicken base
10 cloves garlic, smashed
10 peperoncini (more or less, to taste)
sea salt and pepper to taste
2 tbs. butter
1 cup flour (to dust chicken and butter)

Method of Preparation

- Heat olive oil in a pan. Dust chicken in flour and sauté until golden brown. Add sea salt and pepper and smashed garlic cloves to the pan and turn the chicken over.

- Add fresh rosemary to the pan and sauté for several more minutes. Drain most of the oil into a smaller pan and set aside. Continue browning the chicken and garlic and add the peperoncini to taste.

- Heat the small pan, using the oil drained from the chicken. Add sliced fennel and sauté until it starts to brown.

- In the chicken pan, add Greek olives, white vinegar, white wine, water and chicken base.

- Next, put the cooked fennel in the pan with the chicken, then pour it all into a casserole dish. Dip a pat of butter into the flour and put it in the casserole dish as well.

- Bake at 450 degrees for 25 minutes.

To Plate:

Plate as is in the casserole dish. This makes a hearty, rustic meal for the whole family.

Serving suggestion: Cabernet Sauvignon

Serves: 4

Seasalt & Pepper
422 N.W. North River Drive
Miami, FL 33128
(305) 440-4200

http://seasaltandpepper.com/

If you bring a printed copy of the recipe to Seasalt and Pepper, you'll get a complimentary glass of wine with your meal.

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