Steps

1. Cut chicken thighs into bite-sized pieces. Cut chicken hearts in half and remove any blood. Cut chicken liver in half.
   🕒 02:22
2. Season all chicken pieces, including chicken thighs, chicken wing mid-joints, chicken liver, and chicken hearts, with salt and pepper. (Key Tip: If you're not fond of organ meats, feel free to use only the parts you have or prefer.)
   🕒 03:07
3. Heat olive oil in a frying pan and add 2 cloves of minced garlic.
   🕒 04:11
4. Once the garlic is fragrant, add 1/2 medium sliced onion and sauté until sweet.
   🕒 04:24
5. When the onion becomes tender, add finely chopped 2 sprigs of rosemary, 4 sage leaves, and 2 bay leaves. Sauté briefly.
   🕒 05:15
6. In a separate preheated pan, add olive oil. Sear the chicken thighs skin-side down, and the chicken wing mid-joints skin-side down until lightly browned.
   🕒 05:44
7. Flip the chicken pieces once browned. In the empty space of the pan, add and lightly sear the internal organs like chicken liver and chicken hearts.
   🕒 06:30
8. Once all chicken pieces are browned, drain excess oil with a paper towel. Add 200ml of white wine and let the alcohol evaporate.
   🕒 07:17
9. Transfer the seared chicken, internal organs, and the wine mixture to a pot.
   🕒 07:31
10. Add 2 chunked potatoes, 20 black olives, and 20 chopped green olives to the pot.
    🕒 07:45
11. Add a small amount of water to the frying pan used for searing the meat, scrape up any browned bits from the bottom, and add to the pot.
    🕒 08:01
12. Add 2 liters of broth (or water) to the pot and bring to a boil. (Key Tip: The chicken and olives are already salty, so add salt sparingly and adjust to taste.)
    🕒 08:15
13. Once boiling, cover with a lid, reduce heat to low, and simmer for 30 minutes until the potatoes are tender and starting to break down. Skim off any scum that rises to the surface.
    🕒 08:29
14. Arrange the chicken thighs, chicken wing mid-joints, chicken liver, chicken hearts, and potatoes evenly in a serving dish.
    🕒 09:16
15. Garnish with chopped Italian parsley and serve. (Key Tip: For an even more authentic flavor, use olive paste or flavorful black olives with pits.)
    🕒 09:52