About this recipe: A whole chicken is cut into pieces, browned and then baked with a creamy mixture of white wine, mushrooms, olives, capers and chorizo. Instead of chorizo, you can use bacon, pancetta, ham or any other cured pork.
This was pretty good my husband really liked it. I did do a few things differently. I used boneless chicken and cut way down on the olive oil. I only had green olives on hand and used them but personally I would skip them and add more mushrooms. I also cut way down on the pepperoni to reduce the fat in the dish but still get the taste. I did add some fresh garlic and omitted the oven step since I used boneless chicken.I served it over pasta. I have to say it was different. - 28 Jun 2000 (Review from Allrecipes US | Canada)
1)Loose the soup in favor of some Creme fraiche at the end of simmering time. 2)Reduce cooking time by using chicken breast/tenders 3)Loose the sausage 4)Serve with pasta - 25 Apr 2000 (Review from Allrecipes US | Canada)
I really like this recipe. This recipe makes me think of puttanesca because of the olives and capers with a tomoto base. I decided to give it a little more of a puttanesca orientation by adding some anchovies. I only put in a few. They break down and disappear into the sauce but their flavor is there and it compliments this recipe. Using turkey preperoni decreases the fat and does not impact the flavor much (if any). This recipe needs a heavier red wine. I don't understand white wines in recipes like this. - 15 Apr 2008 (Review from Allrecipes US | Canada)