Roast Chicken With Pancetta And Olives Food

ROAST CHICKEN WITH PANCETTA AND OLIVES

Roast Chicken with Pancetta and Olives image

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Provided by Toni Oltranti

Categories Chicken Garlic Olive Roast Dinner Bacon White Wine Family Reunion Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

Steps:

Preheat oven to 450°F with rack in middle.
Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES

Pan Cooked Chicken with Asparagus, Pancetta and Olives image

Provided by Jamie Oliver

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1 chicken breast supreme, skin removed
Sea salt and freshly ground black pepper
Olive oil
3 slices smoked pancetta
8 medium-sized spears asparagus, woody ends trimmed off
8 cherry tomatoes, halved
5 kalamata olives, stones left in
Small knob unsalted butter
Handful basil leaves
Splash white wine

Steps:

Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

Baked Chicken With Lemon, Potato and Olives image

Make and share this Baked Chicken With Lemon, Potato and Olives recipe from Food.com.

Provided by Wendys Kitchen

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg potato, cut into chunks
1 red onion, peeled cut into segments
1/2 cup green olives
1 lemon, sliced
50 g pancetta, cut into strips
2 bay leaves
1/2 cup chicken stock
1 2/3 kg chicken pieces
1 tablespoon olive oil
kosher salt
fresh ground pepper
Italian parsley, chopped

Steps:

Preheat oven to 180 Degrees Celsius.
Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
Pour over stock.
Place chicken pieces on top and drizzle with olive oil. Season.
Roast for 50 minutes unil chicken is golden.
Remove chicken, place on warm plate and cover with foil.
Increase oven temperature to 220 Degrees Celsius.
Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
Place chicken back on top, heat through, sprinkle with parsley and serve.

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