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No time to cook? Roasted chicken with black olives, capers and rosemary~

Let’s face it, none of us have time to cook! Well, I picked up this recipe on our recent trip to Trevinano, Tuscany~ Feeds 4-6 people

Ingredients

  • 2 pounds bone in legs and thighs
  • ½ bottle dry white wine
  • 4 ounces balsamic vinegar
  • 2 ounces chopped pitted Kalamata olives
  • 1-2 tablespoons capers
  • 2 sprigs chopped fresh rosemary
  • Seas salt
  • Cracked black pepper

Method

  • Place legs and thighs in a casserole dish
  • Place all other ingredients in a mixing bowl and mix together
  • pour mixture from the bowl over the chicken
  • cover with tin foil and place in the fridge for 8 hours- *You can do this in the morning, before you go to work.
  • preheat oven to 425 and place the casserole dish, with foil in the oven.
  • bake for 50 minutes.
  • remove foil and increase the oven temperature to 450 degrees for 20 more minutes.

*serve the chicken with rice and a delicious sautéed green vegetable.

*a dry red wine from Abruzzo would be perfect with this!!!


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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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