Chicken Baked with Green Olives
This can be prepared in advance, with the exception of the stock and left to marinate overnight if desired.
(Serves 4 - 6)
- 1.5kg organic chicken, split in half either side of the backbone which is discarded (or frozen for making stock later), the 2 halves of the chicken are then chopped into 2 wings, 2 breasts, 2 drumsticks and 2 thighs.
- 3 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 ½ cups green olives
- 1 teaspoon toasted coriander seeds
- ½ cup sultanas
- ¼ cup pinenuts
- 1 cup white wine
- salt and freshly ground black pepper to season
- 1 cup chicken stock
- 1 ¾ cups orzo or other rice shaped pasta (if orzo isn’t available use steamed long grain white rice)
Put the chicken into a wide roasting dish, skin side up. Sprinkle everything, except the stock, evenly over the top.
Pull the chicken pieces to the top so that the skin is exposed again. Set aside to marinate 1 hour or overnight.
Preheat the oven to 200°C.
Pour the stock over the chicken and place in the oven. Bake for 30 - 40 minutes until the chicken is well cooked and browned.
While the chicken is in the oven, cook the orzo in plenty of boiling, well-salted water until al dente or tender to the bite. Drain well and toss in a little extra virgin olive oil to prevent it sticking.
Serve the chicken on the orzo to mop up the juice.
John Hawkesby’s wine suggestion
Chardonnay / Chablis
- Vincent Dauvissat 'LaForest' Premier Cru 2006
- Laurent Tribut 'Beauroy' Premier Cru 2006
- Domaine Schlumberger 'Les Princes Abbes' 2003
- Domaine de la Mordoree - Cotes du Rhone 2006
- Domaine de la Mordoree Lirac 'Cuvee Reine des Bois' 2005