Recipe

Roast Chicken With Pancetta And Olives Recipe

	Pleclare / All my dishes 8 months, 1 week ago Chicken roasted wit savory pancetta and olives. The garlicky meat stays moist in a shallow bath of white wine. Prep:25m Cook:48m Servings:8	Pleclare
	chickenoilthymerosemaryseasaltred pepper flakesgarlicpancettadry whie wineoil cured black olives

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Ingredients

2 chickens(about 31/2lbs. ea) cut into 12 pieces

1/4c extra virgin olive oil

11/2Tbs chopped thyme

1Tbs chopped rosemary

1Tbs fine sea salt

1/2 to 1 tspred pepper flakes

10 garlic cloves,peeled

2(1/4" thick) slices pancetta,cut in 1" pieces

1c dry white wine

24 oil cured black olives

Directions

Preheat oven to 450 with rack in middle. Toss chicken with oilthyme,rosemary,sea salt,red-pepper flakes and 1 tsp pepper,rubbing mixture into chicken.

Arrange chicken,skin side up, in 1 layer in 17 by 11" 4 sided sheet pan. Scatter garlic, and pancetta on top and roast till chicken begins to brown,about 20 mins. Drizzle wine over chicken and roast 8 mins more. Scatter olives over chicken and roast till skin is golden brown and chicken is cooked through,15 to 20 mins more. Let stand 10 mins.

Note: To cut chicken in 12 pieces,remove wings and cut each breast in 3 pieces,seperate the drumsticks from the thighs. Backbones can be used to make chicken stock.

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