Chicken with Wine and Olives

Chicken with Wine and Olives

Recipe Provided by Cynthia Goch

6 pounds chicken thighs
1 cup red wine
1/3 cup olive oil
2 tablespoons minced garlic
salt & pepper
2 tablespoons fresh parsley
1 teaspoon dried oregano, or 2 teaspoons of fresh oregano
1 teaspoon dried rosemary, or 2 teaspoons of fresh rosemary
1/3 cup Romano cheese, grated
1/2 cup black olives

Removing all traces of fat and skin, wash the chicken and pat dry with paper towels.  Combine olive oil, garlic, salt, pepper, parsley, oregano, rosemary, and cheese.  Add chicken pieces to marinade and mix well. 

Place chicken in a large 9-1/2 x 13-inch baking pan and pour marinade over chicken.  Cover and bake at 350 degrees for 45 - 60 minutes.  Uncover and pour olives over chicken.  Add wine and cook the chicken for an additional 60 minutes.  Cook uncovered.  Turn chicken as it cooks so that it doesn’t get too brown and dried out.  After the chicken is nicely brown and cooked, cover again to moisten until ready to serve.

When we had chicken for dinner, it was chicken with wine.  We served this dish with pasta, soup, vegetables, and so on . . . for all of those big family dinners.
 

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