Tuesday, March 15, 2011

Wine and Rosemary Infused Chicken with Baby Tomatoes and Kalamata Olives

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. 
3) Once browned add the crushed red pepper and continue to cook for 2-3 minutes. Add the wine, scraping the brown bits for another 2 minutes and cover with a tight lid or foil immediately.  Continue to cook on medium temperature, flipping occasionally,  for 25-35 minutes depending on the size of your chicken breasts. If the juices in the pan seem to evaporate to quickly add an even combination of water and wine (2-3 tablespoons), to replenish the liquid.

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!

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