Popular
Latest From the Show
Chicken with Olives, Capers & Kale
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons olive oil
- 2 pounds boneless, skinless chicken, white or dark meat or a combination, cut into large pieces
- Salt and pepper
- 1 onion, chopped
- 2 ribs celery with leafy tops, chopped
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper
- 1 teaspoon fennel seed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine or red wine
- 1 28-ounce can tomatoes
- 1/2 cup Kalamata olives, coarsely chopped
- 1/2 cup cracked green Sicilian olives, pitted and coarsely chopped
- 1/2 cup chicken stock
- 3 tablespoons capers in brine, drained
- 4 cups baby kale or 1 bunch Tuscan kale, stemmed and sliced
- Crusty bread, for mopping
Yield
Serves: 4
Preparation
In a large, deep skillet, heat the oil, three turns of the pan, over medium-high. Season the chicken with salt and pepper, add to the skillet and cook, stirring occasionally, until browned, about five minutes. Transfer the chicken to a plate.
And the onion, celery, garlic, crushed red pepper and fennel seed to the skillet and cook, stirring often, until the onion softens, about five minutes. Add the tomato paste and stir until fragrant, about two minutes. At the wine and stir until evaporated, about two minutes.
Add the tomatoes, crushing them with your hands, then the olives, stock and capers. Add the kale, stir to wilt, then add the chicken and its juices. Simmer, stirring occasionally, until the chicken is cooked through, 8-10 minutes. Season and serve with the crusty bread.