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Italian Roast Chicken with Olive Tapenade

ItalianRoastChicken

Our neighbors Doug and Teresa are fond of the Olive Tapenade and use it liberally when cooking poultry. I took a lesson from their playbook and fashioned my own version to make the typical roast chicken an Italian variety that is full of flavor, pizazz, and depth of flavor. Join Dana and I and take a trip with this Chicken recipe to Northern Italy.

From our kitchen to yours, Bennett

Ingredients

1 – 5 pound organic free-range chicken
2 red pepper, sliced
2 yellow pepper, sliced
2 orange pepper, sliced
2 tablespoons olive oil
2 tablespoons capers
1 cup kalamata olives
1 cup sundried tomatoes
1 cup chicken stock
6 cloves, minced garlic
3 sprigs rosemary
1 bunch fresh Italian parsley
1 lemon
1 tablespoon sea salt
1 teaspoon pepper

Directions

Preheat the oven to 400 degrees
Pat the chicken dry and coat with salt and pepper
In a blender combine the olive oil, capers, olives, half the sundried tomatoes, juice from the lemon, 3 garlic cloves, fresh parsley and salt and pepper to taste
Pulse the blender until combined and set aside
In a roasting pan, place the ¼ inch sliced peppers and remaining sun dried tomatoes at the base.
Add the Chicken stock over the vegetables
Place the Chicken and top
Insert the Olive mixture (aka Tapenade) into the breast cavity of the chicken
Coat the rest of the chicken
Bake until it has reached an internal temperature of 165 degrees
While the chicken rests, plate the soften vegetables
Cut up the chicken and place on top with some pan juice

Serves 4

 

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $15: Sant’ Elena, ‘Ros di Rol’ Red Blend (Friuli, Italy)
Moderate $30: Fontodi, Chianti Classico (Tuscany, Italy)
Splurge $60: Poggio Antico, Brunello di Montalcino (Tuscany, Italy)

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