Baked olives are the key to this recipe. The author calls for Nyons olives, a French variety which we have not been able to find locally, but Kalamata olives make a great substitute. Here is a link that shows both of these olive varieties as well as several others. The recipe is also quite simple to make. The source is The One-Dish Chicken Cookbook, by Mark Ellen Evans (page 98), who we have referenced previously in this book and Bistro Chicken. We also reviewed the French liqueur Pernod in an earlier blog entry. Here is the link.
The next time we make the recipe, we plan to double the quantity of the tomato paste mixture brushed onto the chicken. The recipe went well with a simple green salad and orzo.
1 Tbsp tomato paste
1 Tbsp Pernod
2 tsp herbes de Provence
1 large garlic clove, minced
8 small to medium whole garlic cloves, peeled
½ tsp salt
⅛ tsp black pepper
1 Tbsp olive oil
½ cup white wine
One 3½- to 4-lb. chicken, cut into pieces
One can (14.5 oz) diced tomatoes with juice
1 cup Nyons olives, pitted
2 Tbsp salt-packed capers, rinsed and soaked for 15 minutes
2 Tbsp chopped fresh Italian parsley, plus a few whole sprigs
Heat the oven to 375º Fahrenheit.
Blend the tomato paste, Pernod, herbes de Provence, minced garlic, salt, and pepper together in a small bowl. Stir in the olive oil.
Bake for 30 minutes. Remove from the oven and spoon the diced tomatoes and juice around the chicken. Scatter the olives and capers over all. Return to the oven and bake for an additional 20 to 30 minutes, or until the chicken is no longer pink in the thickest portion when cut with a knife.
Serve in a decorative shallow serving bowl or platter, garnished with the chopped parsley and parsley sprigs.