My Grandmother Gelardi passed the Chicken Condite recipe down to my Mom. My Mom passed it down to me.
It is a delicious, hearty meal that my family loves. I especially like this recipe because it it can be made the day before and popped in the oven an hour before serving it.
- organic, boneless chicken breast
- extra virgin olive oil
- white wine
- marinated artichoke hearts
- straw mushrooms
- olive condite
Step 1: Cube the chicken into bite size pieces, about 1” square
Step 2: Coat each piece with flour
Step 3: Heat extra virgin olive oil and butter in a pan on medium heat
Step 4: Place each piece of floured chicken into the pan, turning to brown each side. Do not overcrowd the chicken pieces and only brown the outside. Continue Step 4 until you cook all the chicken.
Step 5: Place the browned chicken in a large pan. When entertaining, I like to use a disposable, tin pan to make cleanup simple.
Step 6: Add a few pieces of smashed garlic, some finely chopped parsley, a little pepper and white wine. Add a jar of Olive Condite (not drained) per 2 lbs of chicken. I like to add cans of straw mushrooms and marinated artichoke hearts. The brand, Reece’s artichoke hearts are tender and delicious. Toss all of this together. Wrap with plastic wrap and then, aluminum foil and place in refrigerator. A few hours later, I like to remove the garlic. If you like a strong, garlic flavor leave them in longer.
Step 7: Remove the tray pan from the refrigerator about an hour before cooking. Bake at 350 degrees for about 30 minutes until chicken is cooked through. Stir once or twice while cooking.
Chicken Condite is delicious, tender and full of flavor.
Our family meal would include a salad and crunchy Italian bread. Then, the Chicken Condite would be served with rice. We would follow our meal with a yummy dessert. The last time I made this meal for the family, my Mom brought miniature pastries from our favorite gourmet shop in RI, Chef-A-Roni.
Enjoy great conversation, laughs and food for the soul with your family and friends.