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Monday, August 15

Pan-roasted chicken with green olives & garlic

Oil, olive, extra-virgin
1 tablespoon +
2 tablespoons
Pancetta, cut into ½-inch wide strips
3 ounces
Chicken, whole, cut into eight pieces
4 pounds
Salt, kosher

Pepper, freshly ground

Garlic, peeled, crushed
24 cloves
6 sprigs +
3 sprigs
Wine, dry white
1 cup
Olives, green, pitted
½ cup
Butter, unsalted
6 tablespoons
Arugula & baby spinach mix

  1. Preheat the oven to 450°F; ensure a rack is mounted in the lower third. 
  2. In a large enameled cast-iron casserole, heat 1-tablespoon oil over moderate heat. 
  3. Add the pancetta and cook, stirring occasionally, until golden, about 5 minutes. 
  4. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. 
  5. Rub the chicken with the remaining 2-tablespoons oil, and season with salt and pepper. 
  6. Add half of the chicken to the casserole, skin side down, along with half of the garlic, thyme, and rosemary. 
  7. Cook over moderately high heat, turning, until golden brown all over, about 5 minutes. 
  8. Transfer the chicken to a large plate. 
  9. Repeat with the remaining chicken, garlic, thyme, and rosemary. 
  10. Return all of the chicken and aromatics to the casserole. 
  11. Roast the chicken in the oven until the breasts are just cooked through, about 15 minutes. 
  12. Transfer the breasts to a platter. 
  13. Roast the legs 10 minutes longer, until cooked through. 
  14. Transfer the chicken and garlic to the platter; discard the herb sprigs. 
  15. Pour off all of the fat from the casserole. 
  16. Add the wine, olives, and pancetta and cook over moderately high heat, scraping up the browned bits until the wine is reduced by half, about 2 to 3 minutes. 
  17. Whisk in the butter, and season with salt and pepper. 
  18. Spoon the sauce over the chicken and top with arugula and spinach. 
Recipe mildly adapted from Food&Wine Magazine, August 2016.

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