Roast chicken with black olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic cloves; minced | |
| 2 | teaspoons | Rubbed or ground dried sage |
| 1 | teaspoon | Pepper |
| 1 | Chicken; (3 1/2-pound) | |
| 1 | tablespoon | Olive oil |
| ½ | cup | Italian black olives cured in brine |
| ½ | cup | Dry white wine |
Directions
Preheat oven to 400F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325F. Add olives to pan.
Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter.
Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
Serves 2 to 4.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.