Name: Pollo e Pomodori (Chicken with Tomatoes and Allspice)
Yield: Serves 4
Cuisine: Italian
Ingredients: Sugar (optional); 6 medium (about 2 pounds) tomatoes or 1 (28-ounce) can Italian plum tomatoes, cut in half and pressed through a strainer or sieve to remove skin and seeds, juices reserved; 5 allspice seeds, 4 whole and 1 crushed; Salt and freshly ground black pepper; 1 (2½- to 3-pound) free-range chicken, preferably organically raised, quartered; Coarse salt; 1 lemon; 3 to 4 tablespoons extra-virgin olive oil; ¼ cup water

Preparation info

Serves
4

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Whenever the Passannanti family were in the Sicilian countryside for the harvest and crushing of the grapes, they ate this dish of chicken and tomatoes flavored with allspice. So simple to make. So appealing to eat. Use any leftover sauce for pasta.

Ingredients

1 (2½- to 3-pound) free-range chicken, preferably organically raised, quartered
Coarse salt
1

Method

Wash the chicken well and remove any fat. Scrub the chicken with coarse salt, then place in a bowl of cold water with the juice of a lemon squeezed into it for anywhere from a few minutes to overnight. If overnight, cover and refrigerate. Drain, rinse, and dry it well.

Drizzle the oil in a 10- or 12-inch sauté pan and sauté the chicken over medium-high heat until it is golden all over,