Rigatoni Puttanesca

 

Chicken in White Wine with Artichokes, Lemon, and Olives

Saute garlic and whole shallots (peeled) until tender. Add slices of lemon and saute lightly. Add chicken breasts (about 1.5 lbs) and brown. Place in a baking dish with 1 c of frozen artichoke hearts (defrosted), 1/2 c whole pitted olives, capers, and 1/2 cup plus of white wine (add more as baking if needed) and lots of fresh lemon juice.

Bake at 350 until chicken is done (about 30-45 minutes). Top with freshly chopped parsley and serve over rice.

Variations on this are endless. One good alternative is baking carrot strips with the chicken, garlic, shallots (minced), and wine.

Chicken in White Wine with Olives and Dried Fruit

Use about 2-3 lbs of boneless breasts and thighs (you can use meat on the bone if you prefer)

Start by marinating the chicken in a bowl with 1/2 bulb of garlic minced, 2 T oregano, coarse salt, pepper, 2 T red wine vinegar, 1/4 c olive oil, 1/2 cup dried apricots, 1/2 cup prunes, 1/4 cup figs (optional), 3 T capers, and 1/2 c whole pitted olives.

Let marinate for a few hours. Preheat oven to 350. Put the chicken in a roasting pan. Keep the marinating liquid and add 3/4 cup white wine and 1/2 brown sugar. Pour this over the chicken. Cook covered for 30 minutes and then uncovered for 30 minutes. Once chicken is done, remove from oven. Place on serving platter and top with 1/4 cup chopped parsley.