6 chicken “quarters”
Some cherry tomatoes
750 gr. Mushroom
10 large black olives (Kalamata olives or Thassos olives)*
2 rosemary branches
Salt
2 tbsp Olive oil
Some cherry tomatoes
750 gr. Mushroom
10 large black olives (Kalamata olives or Thassos olives)*
2 rosemary branches
Salt
2 tbsp Olive oil
Method:
The chicken portions could be cut into further halves, if needed.
Cherry tomatoes need to be washed thoroughly. Mushrooms can be just
wiped with a damp cloth and cut into halves. Remove leaves from rosemary
branches.
The reasons why I insist on Kalamata or Thassos olives is a very
special spicy and sour flavor they add to the dish. This is exactly the
“twist” we’re looking for here to turn an otherwise “everyday” dish into
something more unique and memorable.
In case you can’t get these kinds of olives anywhere, try to pour
some lemon juice over the chicken and add some chili. You will get a
slightly different twist, but still you will get a memorable experience.
Put the chicken parts into the baking form, add cherry tomatoes,
olives and mushrooms on top, ”sprinkle” with rosemary, salt and pour
some olive oil.
Tightly cover with foil and bake for 1 hour at the highest
temperature. Then remove the foil and shake the form lightly to cover
the upper part of the meat with the “juice”. Bake 20 more minutes on the
grill until golden brown.
Optionally, you can add some potato slices, putting them below the
chicken portions, and then get the both the main dish and the garnish
with minimal effort.
Before serving, “sprinkle” with green leaves previously removed from the rosemary branches and you’re done!
