Chicken With White Wine and Olives |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Use any combination of chicken pieces you like - I used two breasts and two leg quarters. This was delicious served with root vegetables and the extra pan sauce. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
4 -6 bone-in skinless chicken pieces |
4 garlic cloves, halved lengthwise |
8 -10 shallots, peeled |
1 teaspoon minced garlic |
1/3 cup nicoise olive, pitted |
2 cups dry white wine |
2 teaspoons herbes de provence |
2 medium tomatoes, roughly chopped |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
3. Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
4. Bake at 400 degrees for 35-40 minutes, turning chicken once.
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