Pan Roasted Chicken with Black Olive Paté

Oven Roasted Chicken with Black Olive Tapenade

Black Olive Paté adds pungency to the flavor of the chicken and the subtleness of the tomatoes.  One skillet, one hour and you've got a distinctive and remarkable meal. To print this recipe as a PDF, click here.

2 T. Manestrini Extra Virgin Olive Oil                                     

3-4 lb. chicken - cut into eight pieces

4 cloves garlic thinly sliced

¾ c. white wine

1 14 ½ oz. can chopped tomatoes

½ jar (3 oz.)  Manestrini Black Olive Paté

½ tsp. salt

½ tsp. pepper

1 T. Condimento Manestrini

1 T. chopped Italian parsley

Preheat oven to 350º. Rinse chicken and dry well. In a large oven proof skillet, heat extra virgin olive oil for 1-2 minutes. Brown the chicken in the skillet starting with skin side down 10-12 minutes on each side until golden brown. Remove the chicken from the skillet and transfer to a platter.  Pour off all but 1 T. of fat.  Sauté garlic in remaining oil for minute; be careful not to let it burn. Add the wine to deglaze the pan, scraping up all of the brown bits on the bottom and cook for 2-3 minutes until the wine is reduced by about 1/3.  Add the tomatoes, salt and pepper and cook 4-5 minutes. Add the olive paste and vinegar and cook for 1-2 minutes until all of the ingredients are incorporated. Return the chicken to the skillet and spoon the sauce over both sides of the pieces and cook for 1-2 more minutes.  Place the skillet in the oven, uncovered, and cook for 25-30 minutes until done, spooning the sauce over the chicken once during cooking.  Remove from oven, sprinkle parsley on top and serve.  This recipe can be made in advance; just reheat it gently on the stove.  (Serves 4-6 people)