Tomato & Olive Chicken

11 ingredients
3 steps

Ingredients

  • 6 stems fresh thyme
  • 1 None whole chicken (3-4 lbs)
  • 1 jar (8 oz) sun-dried tomatoes in oil, drained and oil reserved
  • 2 None shallots, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 1/4 cups tomato puree
  • 2/3 cup white wine
  • 1 lb tomatoes, halved
  • 2 tbsp sun-dried tomato paste
  • 1/2 cup pitted black olives
  • 1/3 cup pine nuts

Directions

  1. 1
    Preheat the oven to 350°F. Push half the thyme into the chicken cavity. Season the outside of the chicken. Place in a large baking dish.
  2. 2
    Heat 2 tbsp of the reserved sun-dried tomato oil in a large skillet on medium heat. Add the shallots and garlic; saute for 3 mins. Remove from the heat. Stir in the tomato puree, wine, tomatoes, sun-dried tomatoes and paste, olives, pine nuts and remaining thyme. Season with salt and freshly ground black pepper. Pour over the chicken. Cover with foil.
  3. 3
    Bake for 1 hour 10 mins. Remove foil. Bake for a further 20 mins, basting with the juices, until chicken is cooked through.

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