| Duckie ® |
ROASTED CHICKEN WITH CALAMATA OLIVES & POTATOES
1 Quart Chicken Stock
2 Teaspoons fresh thyme, chopped
4 Skin-on Boneless Chicken Breast Halves
4 Small Red Potatoes
1 Cup Calamata Olive Paste (see recipe below)
1/2 Cup Calamata Olives for garnish
3 Ounces Olive Oil
In a sauce pan, combine the chicken stock and thyme. Over moderately
high heat, simmer until the stock reduces to a fairly thick, sauce
like consistency. This will take about 1 hour and can be prepared
ahead ot time. The reduced thyme sauce should coat the back of a spoon
when finished. Set aside.
While sauce reduces, prepare the olive paste (see recipe below). Then
spread the paste evenly on the underside of the chicken breasts.
Cut the potatoes into quarters.
In a saute pan, heat olive oil until nearly smoking. Carefully place
breasts in pan, skin side down, and allow the skin to sear. Add
potatoes to the saute pan and place in a preheated oven at 375 degrees
for 8 to 12 minutes or until chicken centers are no longer pink. Stir
potatoes after the first 6 minutes of cooking time to brown evenly,
and add the olives to the pan when you stir the potatoes.
Transfer cooked chicken to a cutting board, skin side down, and slice
each chicken breast half into three even pieces.
Arrange the chicken pieces, skin side up, on 4 dinner plates and place
olives and potatoes around the chicken.
Gently bring the thyme sauce back to a simmer, spoon sauce evenly over
chicken and serve. Serves 4.
CALAMATA OLIVE PASTE
1 Cup Calamata Olives, pits removed
1 Tablespoon Fresh Chopped Basil Leaves
5 Cloves Garlic
2 Ounces Olive Oil
In a food processor or blender, mix all ingredients until it forms a
smooth paste. Yields 1 cup.
|
|
|
|
