12
11/2012
Recipes

Mediterranean Chicken

Mediterranean ChickenIngredients:

  • 1 whole chicken, cut into 8 
  • 200 g mushrooms, sliced 
  • 3 each scallions and spring or green onions, sliced 
  • 2 large garlic cloves, minced 
  • 2 tbsp olive oil 
  • 200 g tomato sauce 
  • 100 g NADA tomato paste 
  • 3⁄4 cup white grape juice 
  • 1⁄2 cup black olives 
  • 1 tsp salt 
  • 1 tsp oregano 
  • 1 tsp basil 
  • 1⁄4 tsp black pepper 
  • 100 g artichoke hearts, marinated and drained 
  • 2 tbsp parmesan, parmigiano-reggiano cheese, grated 
  • 1 pack farfalle pasta, cooked 
  • Basil, fresh for garnishing 
  • Black olives, whole for garnishing


Method:

      1. In a large bowl, make the sauce by mixing together the mushrooms, onion, garlic, olive oil, tomato sauce, and tomato paste.
      2. Add the white grape juice, black olives, salt, oregano, basil, and black pepper.
      3. Mix well, and set aside. 
      4. Place the chicken in a single layer, skin-side down, in a large baking dish.
      5. Spoon the sauce over the chicken; cover with foil and bake in 180oC oven for 30 minutes.
      6. Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 minutes more, or until chicken is fork tender.
      7. Remove the chicken from the oven; arrange the artichoke hearts around the chicken.
      8. Sprinkle the cheese over all.
      9. Cover loosely with foil and allow to stand for 5 minutes before serving.
      10. When ready to serve, use warm serving plates and mound your pasta onto the plates first.
      11. Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta.
      12. Garnish with basil and black olives.

 

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes