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- 1 (3-pound) chicken, cut into 8 pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3/4 cup white wine
- 3/4 cup chicken broth
- 3 cloves garlic, crushed
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 cup black olives, Gaeta or nicoise, rinsed
Season the chicken pieces with half the salt and pepper. Heat the oil in a large skillet or Dutch oven. Brown the chicken, skin side down, over high heat, about 5 minutes.
When the chicken is golden brown, turn it over, pour the wine and chicken broth into the pan, scatter the garlic, herbs and olives over the chicken, and add the remaining salt and pepper. Shake the pan to distribute the olives and herbs evenly. Reduce the heat and braise the chicken over medium-low heat for 25 to 30 minutes, basting with the pan juices while cooking.
Heat the broiler. When the chicken is done, transfer the cooked chicken to an ovenproof platter. Cook the chicken under the broiler for 1 to 2 minutes to crisp the skin. Raise the heat under the braising pan and simmer the juices for 2 minutes to thicken. Spoon the olives and juices over the chicken and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
339 calories; 16g total fat; 115mg cholesterol; 925mg sodium; 4g carbohydrates; 1g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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