Sunday Roasts by Betty Rosbottom

Author:Betty Rosbottom
Language: eng
Format: epub
ISBN: 9781452110479
Publisher: Chronicle Books LLC

4. Return the pan to the stove over low heat. Add the shallots and cook, stirring, until just softened but not browned, for 1 to 2 minutes. Add half of the parsley, the garlic, and the oregano, and cook for 1 minute. Stir in the lemon zest and juice, wine, and olives, and then return the chicken to the pan.

5. Bring the mixture to a simmer, then cover the frying pan and place it in the oven. Roast until the chicken is very tender when pierced with a knife, for 45 to 50 minutes, then remove the lid and roast for 5 to 10 minutes longer to let the juices reduce slightly. Watch carefully so that the juices do not evaporate completely.

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