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Published May 08, 2009 11:07 am -

CHICKEN STUFFED WITH OLIVES AND POTATOES



CHICKEN STUFFED WITH OLIVES AND POTATOES
For centuries the Greco-Roman philosophers and historians composed the majority of reading material. This dish is as old as Caesar, but still delicious.

1 roasting hen
1/4 cup olive oil
2 sprigs fresh rosemary or 2 tablespoons dried
1 garlic clove, minced
4 red potatoes
1/3 cup chopped green olives
1/3 cup oil-cured black olives, chopped
1 red onion, sliced thin
2 tablespoons chopped Italian parsley
Salt and pepper to taste
Assorted root vegetables (carrots, etc.)

Mix olive oil, garlic and rosemary in a small bowl and allow flavors to mingle overnight or as long as possible.
Boil potatoes until just tender.
Combine with olives in medium bowl.

Preheat oven to 425°.

Rinse chicken and pat dry.
Sauté onion in 2 tablespoons if the oil mixture until golden.
Add to potato mixture with parsley and season to taste with salt and pepper.
Season chicken inside and out with salt and pepper and place is oiled roasting pan.
Insert the rosemary branches into the chicken cavity and fill with potato-olive stuffing.

Bake 30 minutes, then lower temperature to 375° and add remaining root vegetables and potato mixture, if all was not used.
Continue to bake for 40 minutes or until chicken is cooked through and juices run clear.

Arrange on serving platter surrounded by root vegetables.

Source: The Philosopher’s Kitchen by Francine Segan.

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