"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roast Chicken with Pancetta and Olives Recipe

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This recipe for Roast Chicken with Pancetta and Olives, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison VV Lasell
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 chickens cut into 12 pieces or buy already cut!
1/4 cup extra virgin olive oil
1.5 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 Tbsp fine sea salt
1/2 to 1 tsp hot red pepper flakes
10 garlic cloves, peeled
2 1/4 inch thick slices of pancetta, cut into 1 inch pieces
1 cup dry white wine
24 oil cured black olives

Directions:
Directions:
Preheat oven to 450 with rack in middle. Toss chicken with oil, thyme, rosemary, sea salt, red pepper flakes, and 1 tsp pepper, rubbing mixture into chicken. Arrange chicken, skin side up in 1 layer in a 17 X 11 inch 4 sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle white 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 -20 minutes more. Let stand for 10 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes, start to finish 1.5 hours
Personal Notes:
Personal Notes:
Gourmet Magazine 2008

 

 

 

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