Adapted from Cucina Ebraica
Hands on time: 15 minutes
Baking time: 40 minutes
Serves 8 (We were 4 but I especially made enough for left overs)
2 small fryer chickens, 2 ½ -3 lb/ 1.3 kg cut into serving pieces (I actually just did breasts and thighs and saved the wings and legs for something else)
1 tbsp olive oil
1 cup spicy Kalamata olives, pitted and coarsely chopped
2 tbsp, each: fresh sage, rosemary, basil, all chopped (if you can’t find fresh, substitute 2 tsp dried)
1 (28oz/794g) can tomatoes (I prefer San Marzano), drained and coarsely chopped. Reserve the tomato juice.
1. Preheat the oven to 350° F/170° C.
2. Warm the olive oil in a large sauté pan over medium high heat. Add the chicken pieces, skin side down to start, and sauté until golden on both sides (about 5 minutes per side). Transfer the chicken to a large oven-proof pan.
3. In the meantime, in a medium bowl, combine the olives, herbs, drained tomatoes and half the tomato juice. Pour the sauce over the chicken and bake covered for 25 minutes. Uncover and if needed add more tomato juice to the sauce (I didn’t need any) and continue to cook for 5 minutes or until the chicken is no longer pink in its thickest part.
Great served over rice and for you South Beach Dieters try some Cauli-fried Rice instead.
The extra sauce can be saved for up to a week. I heated some and poured it over a plain omelet. It made a great brunch dish.
Related links: Food and Drink recipes Easy Cooking South Beach Diet chicken