Chicken with Olives

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

250 ml (1 cup / 150 g) black olives, pitted
1 2-kg (4-lb) chicken
15 ml (1 tbsp) fennel seeds, crushed
Salt and freshly ground pepper, to taste
6 slices mild pancetta
180 ml (3/4 cup) dry white wine
375 ml (1 1/2 cups) chicken stock

Directions

  1. Preheat oven to 180°C / 350°F.
  2. In a small saucepan, cover the olives with cold water, bring to a boil then remove the olives and drain well.
  3. Stuff the cavity of the chicken with the olives and fennel seeds. Season with salt and pepper, sew or skewer closed and place on a rack in a small roasting pan. Cover the breast and thighs with slices of pancetta.
  4. Pour half the wine over the chicken and roast 30 minutes. Pour the remaining wine and the chicken stock over the chicken every 15 minutes thereafter, for a total roasting time of 2 hours.
  5. Transfer the chicken to a heated serving platter, cover loosely with aluminum foil and allow to rest 10 minutes on the counter.
  6. Cut the chicken in 4 or 6 pieces and arrange them on the platter. Combine the olives with the juices in the roasting pan and pour over the chicken. Serve.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2445