Provencal Chicken Breasts with Rosemary Orzo
3 Whole boneless chicken .breasts with skin (about 2 1/2 pounds, halved 2 tb Olive oil 1/2 c Dry white wine 2 lg Garlic cloves, minced 4 Leeks, white part, halved .lengthwise, slic...
Ingredients
- 3whole boneless chicken
- 2tbsp olive oil
- 1/2cup dry white wine
- 2large garlic cloves, minced
- 4leeks, white part, halved
- 1can 28-32 oz whole tomatoes,
- 1cup drained nicoise or kalamata
- 1tbsp finely chopped rosemary
Directions
- 1
3 Whole boneless chicken .breasts with skin (about 2 1/2 pounds, halved 2 tb Olive oil 1/2 c Dry white wine 2 lg Garlic cloves, minced 4 Lee
- 2
thick crosswise, washed .well, and drained 2 c Chicken broth 1 cn 28-32 oz whole tomatoes, .drained and chopped 1 ts Freshly grated orange z
- 3
In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferr
- 4
Add wine to casserole and boil, scraping up browned bits until almost evaporated
- 5
Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until c
- 6
Transfer chicken to a platter
- 7
Add olives to tomato mixture and boil sauce until thickened slightly
- 8
Season sauce with salt and pepper and serve with chicken and rosemary orzo