I keep a small clay pot of rosemary on the window sill in my kitchen with this chicken in mind. The recipe calls for a whole cut up chicken, however I’ve made it so many times I found I like using thighs and drumsticks more. Whatever parts you decide on – make this chicken! You can prepare it ahead of time and reheat it, which is great when you’re having friends over for dinner. 4 or 5 cloves of garlic seems like an astronomical amount, especially for the garlic demure – but it roasts and mellows, imparting a fabulous flavor combined with the rosemary. This chicken goes perfectly with with pasta or polenta stuffed peppers.
- 2 tablespoons olive oil
- 4 to 5 whole garlic cloves
- 2 to 3 teaspoons rosemary leaves, finely chopped
- 1 – 3 1/2 pound chicken, cut into 8 pieces or 2 pounds of thighs and 2 pounds of drumsticks
- kosher salt
- 3/4 cup dry white wine
- 2 dozen cherry or grape tomatoes
- 18 kalamata olives
1. Wash and dry the chicken. Heat the oil in a large skillet or a Dutch oven, and toss in the rosemary and garlic. Add the chicken, skin side down and cook 5 to 10 minutes per side until browned.
2. Add the salt and turn the chicken over several times using a wooden spoon. Pour in the wine, and as it bubbles, scrape up the brown bits of chicken skin and garlic sticking to the bottom of the pan.
3. Cover the pan, turn the heat down to low, and cook for 35 to 45 minutes more until the chicken is tender and falling off the bone. Add the tomatoes and olives and cook until the skin on the tomatoes begins to crack. Serves 4.
(Adapted from Marcella Hazan.)