Delicious roast chicken with savory peppers and olives make this a special dish. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 4 chicken drumsticks, skinless or skin removed and cleaned
- 4 chicken thighs, skinless or skin removed and cleaned
- 2/3 cup Gaeta olives, picked over for stems, rinsed and soaked in fresh water briefly
- 2 bell peppers (red or green or a mix)
- 4 large cloves of garlic, peeled and roughly chopped
- Peel of 1/4 lemon
- 2 short sprigs fresh rosemary
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine separated into 2 – 1/4 cups
- Salt
Directions
1.
Rinse
chicken,
ensuring
all
skin
has
been
removed
and
any
remaining
fat
has
been
removed
as
needed.
Set
aside.
2.
Strain
any
juice
from
the
olives
and
place
them
in a
bowl
and
fill
it
with
fresh
water
to
cover
the
olives.
Set
aside.
3.
Wash
and
seed
bell
peppers.
Cut
them
into
1/4
inch
thin
strips.
4.
Place
bell
peppers
into
a
large
skillet
over
medium
heat
with
1/4
cup
olive
oil
and
a
light
sprinkling
of
salt.
5.
Sauté
vegetables
for
2
minutes;
then,
add
1/4
cup
white
wine
and
1/4
cup
water.
Cover
the
pan
and
let
the
vegetables
simmer
until
the
peppers
become
soft
(approximately
15
minutes).
Add
water
to
the
pan
as
needed
to
help
soften
the
peppers.
6.
Drain
the
water
from
the
olives
and
add
them
to
the
pan
as
the
peppers
begin
to
soften.
7.
When
the
peppers
have
softened,
remove
the
peppers
and
olives
from
the
pan
and
place
them
into
a
bowl
or
on a
plate
and
set
aside.
8.
Preheat
the
oven
to
475
degrees.
9.
Add
to
the
pan
(which
should
still
have
a
bit
of
liquid)
the
rosemary,
garlic
and
lemon
zest.
Add
the
chicken,
into
the
pan
along
with
1/4 cup
water.
Cover
the
pan
and
let
the
chicken
simmer
for
15 -
20
minutes
or
until
slight
browning
begins
to
occur
on
the
pan
side
of
the
chicken.
10.
Flip
chicken
pieces
over
and
if
the
liquid
has
almost
evaporated,
add
1/4 cup
water
to
the
pan,
cover
and
let
the
chicken
simmer
for
another
15 -
20
minutes
or
until
slight
browning
begins
to
occur
on
the
pan
side of
the
chicken.
11.
When
the
chicken
has
browned
slightly,
place
it
in
an
oven
safe
dish
and
put
it
on
the
bottom
rack
of
the
oven
to
continue
cooking
for
another
10 -
15
minutes,
turning
the
pieces
once
so
the
chicken
browns
evenly
on
both
sides.
12.
Add
peppers
and
olives
into
the
baking
dish
with
the
chicken
along
with
any
residual
juice
and
cook
another
5 -
10
minutes
until
the
peppers
begin
to
brown
and
olives
begin
to
blister.
13.
Remove
the
baking
dish
from
the
oven,
plate
and
serve.
