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Roast Chicken with Pancetta and Olives
http://leitesculinaria.com/81989/recipes-roast-chicken-pancetta-ol...
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Ingredients
categorized
original
2 chickens or rabbits (about 3 1/2 pounds each), cut into 10 to 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 to 2 teaspoons fine sea salt (or less if using particularly salty olives)
1/2 to 1 teaspoon hot red pepper flakes (optional)
1 teaspoon black pepper
10 garlic cloves, peeled
2 thick slices pancetta or bacon, cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces total)
1 cup dry white wine
24 black olives, pitted if desired
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Rosemary, fresh
(
1
tablespoon
)
Thyme, fresh
(
1 1/2
tablespoons
)
Meat
Chickens or rabbits (about 3 1/2 pounds
(
2
)
Pancetta or bacon
(
2
thick slices
)
Condiments
Black olives
(
24
)
Cooking & Baking
Black pepper
(
1
teaspoon
)
Garlic cloves
(
10
)
Olive oil, extra-virgin
(
1/4
cup
)
Red pepper flakes, hot
(
1/2
teaspoon
)
Sea salt, fine
(
1
teaspoons
)
Beer, Wine & Liquor
White wine, dry
(
1
cup
)
Preparation
Read recipe preparation on
leitesculinaria.com
Leite's Culinaria
leitesculinaria.com
All 1,588 recipes
Social Stats
57.7
Rating
1-100
17
Tweets
39
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Shares
1
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Views
205
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Recipe Stats
Published October 22, 2012 (4 months ago).
117 people saved this recipe.
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