Roast Chicken With Tomato-Olive Sauce
photo by Ms B.
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 (3 1/2 lb) roasting chickens
- 1 tablespoon butter, melted
- 1⁄8 teaspoon salt
- fresh ground black pepper
- 2 lbs tomatoes
- 1 tablespoon olive oil
- 1 large onion, peeled and finely chopped
- 1 garlic clove, peeled and minced
- 1⁄4 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon dried thyme, crushed
- 1⁄4 teaspoon dried marjoram, crushed
- 1⁄4 teaspoon dried basil, crushed
- 1⁄4 teaspoon fennel seed, crushed
- 1⁄4 cup dry white wine
- 1⁄2 cup green olives, pitted
- 1⁄2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
- 2 tablespoons parsley, chopped
directions
- Remove giblets from chicken; rinse the chicken and pat dry.
- Put on a rack in a roasting pan and brush with butter.
- Sprinkle with salt and freshly ground black pepper.
- Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
- Baste the chicken occasionally with the drippings.
- While the chicken is cooking, prepare the sauce.
- Bring a pan of water to a boil.
- Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
- Peel, seed and coarsely chop tomatoes.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic; sauté 5 minutes.
- Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
- Bring to a boil, reduce the heat and simmer 30 minutes.
- Stir occasionally.
- Season sauce with lots of pepper.
- (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
- Carve chicken and serve with a bowl of sauce on the side.
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Reviews
-
Patricia Wells via Mean Chef - spells outstanding recipe. This tastes like something out of her best book, Bistro Cooking (a cookbook lent to a wowed dinner guest who never returned it)...prepared as directed w/o bothering with the thermometer - 80 minutes @ 400 degrees F made a crispy skinned tender chicken - seasalt & freshly ground black pepper the only embellishments. Made the olive-tomato sauce with a 28 ounce can of tomato strips with basil & fresh rosemary - otherwise as directed & wow! This was great! Served with steamed rice - fantastic meal to be on our regular rotation. Thanks for saving this one, Ms. Bold!
RECIPE SUBMITTED BY
Ms B.
United States