Current surveys show that Italian food still ranks highest in popularity on restaurant menus across the country. With so many other ethnic foods gaining interest in the food world this surprised me a little when I recently found it out. I know it is true in our convent (that’s why we have Italian night on Friday of every week) but didn’t expect it was on such a large scale. This being the case let’s consider some more Italian versions of favorite meals and perhaps something other than provincial tomato sauce dishes that usually come to mind when we think of Italian cooking.
This week I experimented with chicken using some very typical Italian ingredients with the exclusion of tomatoes. I came up with a beautiful and flavorful Italian chicken featuring citrus fruit as well as figs, olives, garlic and herbs and seasonings all native to Italy.
CHANGE SERVING SIZEpeople
READY IN1hr (approx)
- 1 chicken (about 5 lbs), cut into 10 pieces
- Onion salt
- black pepper freshly ground
- 3 tbsp extra-virgin olive oil
- 1 lemon quartered
- 1 orange(s) quatered
- 1/2 cup orange juice fresh, from 2-3 oranges
- 1/4 cup dry white wine such as Sauvignon Blanc
- 3 sprigs thyme or oregano
- 1 cup green olives large
- 2 cloves garlic whole
- Preheat oven to 450 degrees Fahrenheit.
- In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, and thyme or oregano. Roast 25 minutes.
- Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and whole garlic cloves. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees Fahrenheit, about 15 minutes more.
- Transfer chicken and citrus to a platter.
- Place roasting pan over high heat, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.