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Roast Chicken With Black Olives

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CATEGORY CUISINE TAG YIELD
Meats Italian March 1990 1 Servings

INGREDIENTS

6 Garlic cloves, minced
2 t Rubbed or ground dried sage
1 t Pepper
1 Chicken, 3 1/2-pound
1 T Olive oil
1/2 c Italian black olives cured
in brine
1/2 c Dry white wine

INSTRUCTIONS

Preheat oven to 400F. Combine garlic, sage and pepper in small bowl.
Brush chicken with oil. Sprinkle with garlic mixture. Place in baking
pan. Bake chicken 30 minutes. Reduce oven temperature to 325F. Add
olives to pan. Pour wine over chicken. Continue baking until juices
run clear when chicken is pierced in thickest part of thigh and legs
can be moved easily, basting chicken with pan juices, about 40
minutes. Transfer chicken to platter. Surround with olives using
slotted spoon. Degrease pan juices. Pour juices over chicken and
serve.  Serves 2 to 4.  Bon Appetit March 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 382
Calories From Fat: 166
Total Fat: 18.4g
Cholesterol: 0mg
Sodium: 2576.2mg
Potassium: 905.3mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: 3.8g
Protein: 18.4g


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