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Mean Chef’s Roast Chicken With Tomato-Olive Sauce Recipe

April 18th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post


  1. 1 (3 1/2 lb)roasting chickens
  2. 1tablespoonbutter, melted
  3. 1/8teaspoonsalt
  4. fresh ground black pepper
  5. 2lbstomatoes
  6. 1tablespoonolive oil
  7. 1largeonion, peeled and finely chopped
  8. 1garlic clove, peeled and minced
  9. 1/4teaspoondried rosemary, crushed
  10. 1/4teaspoondried thyme, crushed
  11. 1/4teaspoondried marjoram, crushed
  12. 1/4teaspoondried basil, crushed
  13. 1/4teaspoonfennel seeds, crushed
  14. 1/4cupdry white wine
  15. 1/2cupgreen olives, pitted
  16. 1/2cupoil-cured black olives, pitted or kalamata olives
  17. 2tablespoonsparsley, chopped


  1. Remove giblets from chicken; rinse the chicken and pat dry.
  2. Put on a rack in a roasting pan and brush with butter.
  3. Sprinkle with salt and freshly ground black pepper.
  4. Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
  5. Baste the chicken occasionally with the drippings.
  6. While the chicken is cooking, prepare the sauce.
  7. Bring a pan of water to a boil.
  8. Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
  9. Peel, seed and coarsely chop tomatoes.
  10. In a large skillet, heat olive oil over medium heat.
  11. Add onion and garlic; sauté 5 minutes.
  12. Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
  13. Bring to a boil, reduce the heat and simmer 30 minutes.
  14. Stir occasionally.
  15. Season sauce with lots of pepper.
  16. (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
  17. Carve chicken and serve with a bowl of sauce on the side.

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