This wonderful amalgamation of chicken, wine, rosemary, tomatoes and olives is one of my favorites! Adapted from one of my favorite cooks, Marcella Hazan. It's a beautiful combination that is incredible served over rice or with potatoes. It's fantastic for dinner parties too, because of the ease of the recipe. Enjoy!
2 Tablespoons olive oil
6 pieces of bone in chicken breasts
1 tablespoon kosher salt
3 garlic cloves, chopped
1 tablespoons rosemary leaves, chopped
1/4 teaspoon crushed red pepper
3/4 cup white wine
1 jar of kalamata olives, drained
1 container cherry tomatoes
Salt and Pepper to taste
1) Wash chicken and sprinkle with salt over the pieces evenly!
2) Add olive oil and garlic to a pan that can hold the chicken without over crowding, warm the pan to medium high heat. Add the rosemary and chicken to the pan and brown the chicken on both sides, 5-10 minutes.
4) Five minutes prior to the chicken being complete add the olives and continue to cook. Before serving, add the tomatoes and cook another 2-3 minutes (just until the color of the tomatoes brightens and they become plump). Serve at once!