grandma's chicken

This is one of my all time favorite family recipes and once you make it you will see why. It is a light yet hearty (if that is possible) chicken and pasta dish that is just the best, and it is really quite easy to make. Historically it has been a little bit of this little bit of that recipe so you will have to bare with me.


  • chicken with skin and bones (drumsticks, legs, breasts)
  • small jar of manzilla olives (pimento stuffed)
  • olive oil
  • small spanish onion
  • small bunch celery
  • green pepper
  • basil
  • oregano
  • parsley
  • garlic
  • red wine
  • medium shallot
  • capellini (angel hair)
  • parmesan cheese


  1. preheat oven to 350
  2. chop olives, pepper, 3 stalks celery, garlic, onion, and shallot in processor
  3. add olive oil to blend
  4. cover chicken with blend
  5. pour a hearty amount of wine over mixture in dish
  6. cover
  7. bake at 350 for 2 hours and then lower to 250
  8. prepare capellini and cover with sauce from chicken
  9. serve

place a huge bowl of pasta with a tray of chicken on table. Sprinkle with parmesan. Accompanied well by both red and white wines.


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