member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to MEAN CHEF      

    Roast Chicken With Tomato-olive Sauce

    Source of Recipe

    Patricia Wells

    Recipe Introduction

    The recipe can be done with grilled breasts or thighs as well

    List of Ingredients

    1 (3 1/2 lb) roasting chickens
    1 tablespoon butter, melted
    1/8 teaspoon salt
    fresh ground black pepper
    2 lbs ripe tomatoes
    1 tablespoon olive oil
    1 large onion, peeled and finely chopped
    1 clove garlic, peeled and minced
    1/4 teaspoon dried rosemary, crushed
    1/4 teaspoon dried thyme, crushed
    1/4 teaspoon dried marjoram, crushed
    1/4 teaspoon dried basil, crushed
    1/4 teaspoon fennel seeds, crushed
    1/4 cup dry white wine
    1/2 cup green olives, pitted
    1/2 cup oil-cured black olives, pitted or kalamata olives
    2 tablespoons chopped parsley

    Recipe

    Remove giblets from chicken; rinse the chicken and pat dry.
    Put on a rack in a roasting pan and brush with butter.
    Sprinkle with salt and freshly ground black pepper.
    Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
    Baste the chicken occasionally with the drippings.
    While the chicken is cooking, prepare the sauce.
    Bring a pan of water to a boil.
    Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
    Peel, seed and coarsely chop tomatoes.
    In a large skillet, heat olive oil over medium heat.
    Add onion and garlic; sauté 5 minutes.
    Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
    Bring to a boil, reduce the heat and simmer 30 minutes.
    Stir occasionally.
    Season sauce with lots of pepper.
    (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
    Carve chicken and serve with a bowl of sauce on the side

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â