Rosemary, olives and honey give this chicken a rich earthy taste.
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into pieces|
|.5 cup||(125 mL) Black olives, pitted, divided|
|.25 cup||(60 mL) Olive oil|
|2||Cloves of garlic, peeled|
|Salt and pepper|
|.75 cup||(175 mL) Dry white wine|
|1.5 tsp||(7 mL) Fresh rosemary, chopped|
|2 tbsp||(30 mL) Honey|
|2 tbsp||(30 mL) Lemon juice|
|1||Lemon, cut into wedges|
PUREE 1/4 cup (60 mL) olives with garlic cloves and oil. With a sharp knife, score the chicken pieces, season with salt and pepper and rub olive puree all over chicken. Cover and refrigerate for 2 hours.
PREHEAT oven to 375°F (190°C).
HEAT a large oven proof skillet over medium-high heat, add chicken and brown on each side for 2-3 minutes. Add wine to pan and deglaze.
PLACE in preheated oven and cook for 30 minutes, basting several times with pan juices.
REMOVE chicken from oven. Combine honey and lemon, brush over chicken and sprinkle with remaining olives and rosemary.
RETURN to oven and continue to cook for 15 minutes, or until chicken is starting to brown and has reached an internal temperature of 185°F (85°C).
GARNISH with lemon wedges and rosemary sprigs before serving.
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