Chicken Foggia

Salute a mi Papa di Foggia, Italia where the black olives are plenty.

Serves 2.

Pre-heat oven to 425 degrees.

Pat dry 2 large meaty bone-in chicken breasts, skin on.

In a deep baking pan drizzle olive oil on the bottom.

Slice a sweet onion and place around the pan.

Place the breasts in the middle.

Drizzle olive oil over the onions and chicken breasts.

Add garlic powder and ground black pepper liberally over the chicken breasts.

Bake for 1 hour.

Remove from oven and put aluminum foil over chicken until ready to eat.

For the sauce/ tapenade:

In a small bowl mix together-
2 tablespoons chopped pitted black olives
2 tablespoons chopped capers
2 tablespoons finely chopped shallots or red onion
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Dried thyme and red pepper flakes to taste

Serve over the chicken or on the side with a baguette.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s