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Recipe by: benedito
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See below ingredients and instructions of the recipe
3 Whole boneless chicken
.breasts with skin (about
2 1/2 pounds, halved
2 tb Olive oil
1/2 c Dry white wine
2 lg Garlic cloves, minced
4 Leeks, white part, halved
.lengthwise, sliced 1/4 in.
.thick crosswise, washed
.well, and drained
2 c Chicken broth
1 cn 28-32 oz whole tomatoes,
.drained and chopped
1 ts Freshly grated orange zest
1 c Drained nicoise or kalamata
.olives
-----------------------ROSEMARY ORZO----------------------------
1 lb Orzo (rice-shaped pasta)
3 tb Olive oil
1 tb Finely chopped rosemary
Pat chicken dry with paper towels and season with salt and pepper. In
a large heavy flameproof casserole heat oil over moderately high heat
until hot but not smoking and brown chicken in 2 batches,
transferring with tongs as browned to a large plate. Add wine to
casserole and boil, scraping up browned bits until almost evaporated.
Add garlic, leeks, broth, tomatoes, zest and chicken with any juices
accumulated on plate and simmer, covered, turning chicken once, until
chicken is cooked through, about 15 minutes. Transfer chicken to a
platter. Add olives to tomato mixture and boil sauce until thickened
slightly. Season sauce with salt and pepper and serve with chicken
and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted
water to a boil and cook orzo until tender, about 10 minutes. Drain
orzo well, and in a large bowl toss with oil, rosemary, and salt and
pepper.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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