"Easy" chicken Stumbadadu - Ofelia

“Easy” Chicken Stumbadadu
By Ofelia D’Amato
　
[What makes this recipe “easy’ is the fact that it starts with a store bought rotisserie chicken. Again, I don’t have exact measurements, but it is worth figuring it out. This is absolutely delicious…..just be careful about using “pyrex” cookware unless you like eating shards of glass….see story below.]
-Buy a whole rotisserie chicken (or 2)
-Remove skin and chop it up
-In a skillet, saute in evoo (olive oil) the following: garlic, onion, red pepper flakes, Badia seasoning (or Italian seasoning), MINT (a good handful of mint leaves or dried flakes if you don’t have it fresh), basil, parsley, capers. Chop herbs and add in. Get a bunch of Sicilian olives - chop some, and smash others (with the bottom of a cup). Add in olives, balsamic vinegar, and some chicken broth. Cook until it smells really good (…and it will!)
-Reserve ½ + cup for later.
-In a big casserole dish, spread out chicken pieces and pour rest of sauce from skillet over it. Cover and marinate overnight. (You can also freeze it at this point to serve at a later date!)
When ready to have---
Bake in oven until hot (its already cooked, so just make sure it’s heated through and basted well.) Heat reserved marinade in microwave and pour over just before serving.
Enjoy!!
　
[Story: Last year, when we were visiting Papa and Ofelia in Florida, Dad and Alice came over for a few days so that we could all be together. Ofelia always makes fabulous dishes to serve, and like Alice, has generously learned many of the Italian recipes to serve to their families. On another note, both Ofelia and Alice make Spanish and Polish dishes, respectively, that are out-of-this-world delicious, and I will include them as I get them. Anyway, back to the chicken… As we were all seated at the table, Ofelia took her chicken (which was in a pyrex dish made by “Anchor Hocking”) out of the oven, popped it in a serving basket (made specifically to carry these dishes) and carried it to the table. About 1 step before getting it there, the pyrex dish EXPLODED in her hands! No, not a crack, chip, or fracture, but an explosion into a million glass nugget shards! All of the juice started pouring out of the basket onto the ground, and glass was covering the table and floor. How she didn’t drop the tray is beyond me, but she didn’t. About 2 weeks later, there was a report on the news how this has been happening to others with pyrex dishes, because about 10 years ago, they switched to using cheaper materials, which are not as stable when going from hot to cold.
Would’ve been good to know……….]