Rustic Chicken with Ripe Olives

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Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 4

  • 1/2       cup mixed, porcini or chanterelle dried mushrooms
  • 2          teaspoons fennel seeds
  • 1 1/2    teaspoons dried basil
  • 1 1/2    teaspoons sea salt
  • 1/4       teaspoon red pepper flakes
  • 1 1/2    pounds baby yellow potatoes, halved
  • 3          tablespoons extra-virgin olive oil, divided
  • 4          small boneless, skinless chicken breasts
  • 1 1/2    cups California Black and Green Ripe Olives
  • 1/4       cup chicken broth
  • 1/4       cup white wine
  • 1          lemon, thinly sliced and seeds removed
  1. Heat oven to 425° F.
  2. In small food processor, pulse mushrooms, fennel seeds, basil, salt and red pepper flakes until mixture is finely chopped and almost powder-like.
  3. Place potatoes on large, shallow-rimmed baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with half the mushroom mixture and toss lightly.
  4. Brush chicken with remaining olive oil and sprinkle both sides with remaining mushroom mixture.
  5. Nestle chicken and olives into potatoes. Drizzle with broth and wine, and top with lemon slices.
  6. Roast 30-35 minutes, or until chicken and potatoes are cooked through.
  7. Remove lemon slices before serving.

 

 

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