Chicken With Olives
Serves 4. Recipe is from Carol Anne Blitzer. This is the perfect family recipe. It can easily be doubled to serve four or five or can be made with chicken pieces rather than a whole cutup chicken.
1/2 cup good red-wine vinegar
1/2 cup good olive oil
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper to taste
3 bay leaves
1 cup small stuffed olives
1 whole chicken cut into 8 pieces
3/4 cup light brown sugar
1/2 cup red wine
1. In a large bowl or plastic bag, combine the vinegar, olive oil, oregano, parsley, garlic, salt, pepper, bay leaves and olives. Add the chicken pieces and marinate in the refrigerator overnight.
2. On the next day, pour off and discard the marinade. Dry the chicken with paper towels. Place the chicken pieces in one layer in a roaster with the marinated olives. Sprinkle the brown sugar over the chicken pieces. Add the red wine.
3. Preheat over to 400 degrees. Roast the chicken, uncovered, for about 1 hour to 1 hour and 15 minutes. If the chicken is getting too brown, cover with aluminum foil. You may need to add a little water if chicken begins to stick.
4. Transfer chicken and olives to a large serving platter. Pour juice over the pieces and serve immediately.