Saturday, May 6, 2017

Keep'em in Sunshine...Italian Roasted Chicken with Sun Dried Tomatoes and Olives

On a cool wet evening give them the Tuscan sun...

For this dish, the ingredients are as follows: chicken thighs with bone in and skin on, there is more flavor. If you don't have on hand, then you will need to buy some sun dried tomatoes, large kalamata (pitted) olives and large green olives (without pimento) along with spinach infused wide noodle pasta.

Begin by sauteing on med/high heat as many chicken thighs as you need to serve in about 4 large tbs. of olive oil skin side down searing until brown. Next, add dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder, generously sprinkled onto the chicken. Once the chicken thighs are browned and the meat beginning to turn white, move them to the oven (325F) adding a dash more olive oil and one whole med/small jar of sun dried tomatoes (fairly drained) and a generous amount of both extra large dark and green olives.

The full roasting should be done in the oven in a glass dish covered on 325F for about 45-55 min. Again, depending on the amount of chicken you will serve. Note, you can get a satisfactory 'roasted' effect on the stove top as well; covered in a deep stock pot slow cooked for about 45 min. on low heat, stirring and turning the chicken as it cooks. To finish up, after 40-45 min. oven or stove top method, add 1/4 cup of chicken stock and then turn up the heat to high on the stove and 425F oven temp so that a bubbling liquid begins to consume the chicken/tomatoes/olives.

In the meantime, boil water to cook your pasta. Once tender, fully drain and ladle onto a low lipped serving dish. Check your chicken, it should be now sitting in a rich sauce. Turn out the thighs and sauce over the top of the pasta and serve.

Tutti a Tavola!

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