Let’s face it, none of us have time to cook!
Well, I picked up this recipe on our recent trip to Trevinano, Tuscany~
Feeds 4-6 people
2 pounds bone in legs and thighs
½ bottle dry white wine
4 ounces balsamic vinegar
2 ounces chopped pitted Kalamata olives
1-2 tablespoons capers
2 sprigs chopped fresh rosemary
Cracked black pepper
~Place legs and thighs in a casserole dish
~Place all other ingredients in a mixing bowl and mix together
~pour mixture from the bowl over the chicken
~cover with tin foil and place in the fridge for 8 hours- *You can do this in the morning, before you go to work.
~preheat oven to 425 and place the casserole dish, with foil in the oven.
~bake for 50 minutes.
~remove foil and increase the oven temperature to 450 degrees for 20 more minutes.
*serve the chicken with rice and a delicious sautéed green vegetable.
*a dry red wine from Abruzzo would be perfect with this!!!