If reading about the Eternal City has you fascinated, you may enjoy serving up an appetizing meal inspired by this region.

Try this delicious Italian entree recipe and bring the culinary diversity of Rome into your home.

CHICKEN WITH BLACK OLIVES – Yields 4 servings

One 3 lb chicken, cut into 8 pieces
1 t kosher salt
1/2 t freshly ground black pepper
2 T extra virgin olive oil
3/4 C white wine
3/4 C chicken broth
3 cloves garlic, crushed
2 t minced fresh rosemary
2 t minced fresh oregano
2 t minced fresh thyme
1 C black olives, Gaeta, or nicoise, rinsed
1. Season chicken with half the salt & pepper. Heat oil in large skillet or Dutch oven. Brown chicken over high heat, skin side down, about 5 minutes.

2. When chicken is golden brown, turn it over, pour wine & chicken broth into pan, scatter garlic, herbs & olives over chicken; add remaining salt & pepper. Shake pan to distribute olives & herbs evenly. Reduce heat & braise chicken over medium-low heat, 25-30 minutes, basting with pan juices while cooking.

3. Heat broiler. When chicken is done, transfer it to an oven-proof platter & cook under broiler for 1-2 minutes to crisp skin. Raise heat under braising pan & simmer juices for 2 minutes to thicken. Spoon olives & juices over chicken & serve.

For more Italian recipes, visit http://www.globusjourneys.com/Burt-Wolf-Signature-Recipes/

This entry was posted on Monday, January 19th, 2009 at 9:01 am and is filed under Italy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.