Pairs Well With
3.5 pounds skinless/boneless chicken breasts
5 medium cloves garlic, mashed
3 tablespoons olive oil
A pinch fresh ground pepper
1 teaspoon tarragon
½ teaspoon thyme
½ teaspoon marjoram
½ cup chicken broth
½ cup Merry Edwards Sauvignon Blanc or white wine
1 cup pitted Kalamata olives
3 oz pancetta, 1/8 inch thick, cut into 1” pieces
Cut chicken into pieces about 3x3 inches in size. Place pieces in a shallow baking dish so that they touch each other & fill the pan. Coat chicken with olive oil, then sprinkle with garlic, pepper and herbs. Turn chicken pieces and rub seasonings onto all surfaces. Allow it to marinade for a least one hour at room temperature or overnight in the refrigerator. Place in 375°F oven and roast for 20 minutes. Add pancetta, tucking between pieces of chicken and roast for another 20 minutes. Add the chicken broth, wine & olives and continue baking until chicken is tender when pierced with a fork – about 30 minutes more.
You might accompany this with fresh asparagus and wild rice. Serves six
Merry and Ken had several friends over to dinner for Valentines Day and she was inspired to create this dish for the occasion. It’s great with our Russian River Valley Pinot Noir!