Recipe courtesy of Padma Lakshmi
1 hr 10 min
15 min
55 min
6 servings


  • 1 small chicken cut in to 10 pieces and skinned
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 onion, minced
  • 1 large carrot, sliced
  • 4 cups diced tomato
  • 3 garlic cloves, minced
  • 2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
  • 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
  • 2 bay leaves, or to taste
  • 1 cup dry red wine
  • 2 cups water
  • 1 bouillon cube, crumbled
  • 4 sun-dried tomatoes, chopped
  • 1/8 to 1/4 teaspoon dried red pepper (optional)
  • 15 green olives
  • 3 tablespoons minced fresh parsley leaves


Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

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