Mediterranean Chicken with Olives and Rosemary Roasted Potatoes
A perfect Mediterranean chicken recipe for those who love olives and aromatic herbs.
Ingredients
- 350 g chicken breast
- 70 g olives (mix of black, green or kalamata)
- 2 garlic cloves
- 70 ml white wine
- 150 g diced tomatoes
- 2 sprigs thyme
- 6 potatoes
- 1 sprig rosemary
- 50 ml cooking oil (olive oil preffered)
- salt
- pepper
Instructions
- Wash the potatoes well and cut them lengthwise, leaving the peel on, into 6 pieces. Place them in a baking tray with the rosemary, salt, pepper and 1 crushed garlic clove. Sprinkle with olive oil and cook at 180°C (356° F) for about 1 hour.
- Cut the chicken breast into large pieces and fry in a hot pan with a little cooking oil, turning when browned on one side.
- Add the thyme, a sliced garlic clove, the olives and then the wine. Add salt and pepper to taste.
- When the wine has reduced by half, add the tomatoes and let everything cook on low heat, until the chicken is done and the acidity reduced.
- Serve the dish by placing a chicken breast on each plate alongside a generous portion of the roasted potatoes and olives. Drizzle any pan juices over the chicken and garnish with a sprinkle of fresh herbs, if desired.
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