Gallina Impanata "Stimperada" (Sicilian Chicken with Olives)


1 chicken, cut into pieces
1/2 cup vinegar (either white or wine)
1 cup water
2 tablespoons dried, crushed mint leaves or 1/2 cup minced fresh mint
4 cloves garlic, minced
2 stalks celery, sliced 1/4-inch thick
Salt and pepper to taste
1/2 cup pitted green olives


Place chicken in a large baking dish. Mix vinegar, water, mint, and garlic together with the celery and pour over the chicken. The vinegar mixture should come to only ⅓ or ½ the depth of the chicken (use a bigger pan if the liquid is too high). Add salt and pepper to taste. Bake at 400 degrees F for 50 to 70 minutes. Then add olives to the pan and bake 15 minutes more.


Serves 4 to 6.

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