Recipe: Chicken with Green Olives (with tomatoes, white wine, and fettuccine)

CHICKEN WITH GREEN OLIVES

1 (about 4-pound) chicken, cut into serving pieces
Salt, to taste
Freshly ground pepper, to taste
3 tablespoons olive oil
2 onions, chopped
1 tablespoon flour
2 cups dry white wine
4 large tomatoes, peeled, seeded and chopped
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 2/3 cups pitted green olives
1 pound dried fettuccine

Preheat oven to 325 degrees F.

Season chicken pieces with salt and pepper, to taste. In heavy pot large enough to hold chicken, heat olive oil over medium heat. Working in batches, if necessary, add chicken pieces and brown well on all sides. Using a slotted spoon, remove chicken to plate and set aside.

Add onions to pot and cook over medium heat until they begin to brown, about 5 minutes.

Sprinkle flour over onions and stir to make a thick paste, then add wine, stirring constantly. Return chicken to pot and add tomatoes, bay leaves, rosemary, thyme, parsley and olives. Bring to simmer, cover and place in oven. Bake until chicken is tender, about 1 hour.

Just before chicken is ready, bring a large pot filled with salted water to boil. Add pasta, stir well and cook until al dente, about 11 minutes. Drain well.

Divide pasta among warmed plates. Remove bay leaves from chicken and divide chicken and sauce among the plates. Serve at once.

Makes 6 servings
Source: The Wine Lover Cooks Italian by Brian St. Pierre