Pollo Alla Barontana – Tuscan chicken

Fallow fallow fallow…

I’m sure a lot of you remember The Fantasticks, a quirky little musical that ran off-Broadway in lower Manhattan for about two centuries, and a signature song from the show, “Try To Remember,”  which included the lyrics —

Deep in December it’s nice to remember,
The fire of September that made us mellow.
Deep in December our heart’s should remember,
And follow (follow) follow (follow) follow (emphasis mine)

— and the “follows” would echo through the streets long after the curtain came down. I just changed the first “O” to an “A” for today’s mini-lesson. “Fallow” in a broad sense refers to regenerating, regrouping, refertilizing – and not growing or creating – which is where I am about now. The weather’s been awful the last several days, which also supports fallowness. No writing or crossword puzzles for several days now, and it feels okay. So let’s eat – this is a super recipe!

Chicken Barontana – wine, garlic, olive oil, rosemary, olives…


Sumptuous and saucy!

You’ll need, for two:

  • About 1 1/2 to 2 lbs. chicken thighs, legs, and/or breasts
  • 1/2 cup olive oil
  • 1 sliced onion
  • 3/4 cup dry white wine
  • 4-5 garlic cloves, chopped
  • 2 fresh rosemary sprigs, chopped
  • about 3/4 cup mixed pitted olives – green, black, kalamata
  • 1 Tbsp. red wine vinegar

Put the oil in a deep skillet and saute the onion until browned. Add the chicken pieces and brown thoroughly in the oil. Now add the white wine, cover, and cook gently for about 25 minutes.

Uncover, add the garlic, rosemary, olives, and red wine vinegar, and blend well. Cook uncovered over medium low to reduce the sauce to a thick creamy texture – about 5-8 minutes – then serve. How simple is that?


Ned White

About Ned White

Ned White is a writer, novelist, crossword puzzle constructor, traveler through 49 states, and at times a danger in the kitchen. He lives with his wife in South Thomaston.