||Chicken with White Wine, Orange, Sage and Olives
A simple dish from the Trattoria Cammillo in Florence, Italy
1 3-4 lb chicken, skin removed
4 cups dry white wine
5 garlic cloves, unpeeled
1 Tbs of dried sage (if you can get fresh that is better but hard to find on Guam)
1 Tbs grated orange peel
1/4 cup black olives, chopped
Place chicken in a heavy large pot. Sprinkle with salt and pepper. Add all ingredients except the black olives and bring to simmer. Cover and simmer for 15 minutes. Turn chicken and continue on simmer until chicken is cooked through, about 20 minutes.
Preheat oven to 350F. Transfer chicken to roasting pan. Add olives to liquid in pot and boil until reduced by half, about 15 minutes. Pour sauce over chicken. Roast until chicken is pale golden brown, about 10 minutes. Transfer to cutting board. Cut off chicken leg-thigh pieces and arrange on plates, next cut chicken breasts and slice crosswise into thin slices. Arrange around leg-thigh pieces. Spoon remaining pan juices over and serve.
Yield: 2 servings