Meal Menu:
Greek Chicken w/ Plum Tomatoes & Olives
Oven Roasted Asparagus Spears
 |
| Photo: bellalimento.com |
GREEK CHICKEN WITH PLUM TOMATOES & OLIVES
Paleo / Whole 30 compliant
4 chicken quarters, bone in ( or 4 legs & 4 thighs)
We suggest choosing 'BARE', free-range, hormone-free, organic chickens
1 lb. small, ripe plum tomatoes, cut into quarters
1 cup your favorite green or black olives, pitted & cut in half
Some grocers have free, taste-testing olive bars; a great way to find olives that suit your palate.
4 cloves garlic, sliced thin
Olive oil
Sea salt and freshly ground pepper
1/2 cup white wine (Whole 30- substitute chicken stock)
Sprig of sage for garnish
* Preheat oven to 425 degrees. Place oven rack in the upper 1/3 of the oven.
* Season chicken on both sides with sea salt and pepper ; place skin side up in a baking dish.
* Arrange tomatoes, olives and garlic around the chicken pieces.
* Drizzle olive oil over the top.
* Bake approximately 45 minutes until chicken is browned. Use an instant read thermometer to test each piece. Remove from oven when internal temperature registers 165 degrees.
* Remove chicken and vegetables to a serving platter.
* Place baking dish on burner. Over medium heat bring pan juices to a simmer.
* Add 1/2 cup white wine and whisk to loosen bits in the pan. Continue simmering until reduced by half and slightly thickened.
* Pour wine sauce over the chicken and vegetables; serve and savor the flavors!
** Refrigerate leftovers in single serving, clear glass containers for 'Grab-n-Go' meals the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!