| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
March 1990 |
1 |
servings |
INGREDIENTS
| 6 |
|
Garlic cloves; minced |
| 2 |
ts |
Rubbed or ground dried sage |
| 1 |
ts |
Pepper |
| 1 |
|
Chicken; (3 1/2-pound) |
| 1 |
tb |
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
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