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Categories:
yellow onion garlic butter chicken green olives tomato sauce soy sauce apple cider vinegar fish sauce water oregano
Viewed: 45 - Published at: 5 months agoIngredients
- 1/2 cup diced yellow onion
- 4 garlic cloves, diced
- 2 tablespoons fat (butter, oil, or rendered fat)
- 1 whole chicken
- 1/2 cup green olives, chopped
- 15 ounces tomato sauce
- 1/4 cup tamari or soy sauce
- 1/2 cup apple cider vinegar (white vinegar works well also)
- 2 tablespoons fish sauce
- 1/4 cup water
- 1 teaspoon oregano, ground
Method
- To begin, place a large, heavy pot over medium-high heat. Enameled cast iron works best.
- While the pot is heating, take your chicken and remove the back bone. Then separate the chicken into two thighs, two drumsticks and four breast pieces (halve each breast). Put your choice of fat into the pan and brown the chicken in two installments.
- After the chicken is browned, lower heat to medium and add in the onion and garlic. Saute for 2 minutes and then add in the fish sauce, vinegar, tamari, tomato sauce, oregano, water, and olives. Stir well and add the chicken and its juices back into the pot.
- Bring to a light boil, cover, and reduce heat to low. Simmer for 45 minutes and then remove the lid. Raise heat to maintain a simmer and cook for an additional 45 minutes.
