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Roast Chicken with Shallots and Chili Pepper

Roast Chicken with Shallots and Chili Pepper
* 3-4T Oli + Ve EVOO (any single varietal or experiment with our Rosemary, Tuscan Herb, Herbs de Provence, Garlic, or our spicy Baklouti Green Chili Oil for added flavor)
* 2 small shallots, cut in rings
* 2 cloves garlic, crushed
* One 3-4lb chicken, cut into pieces
* Small chili pepper
* Salt and freshly ground black pepper
* 2T Tomato paste
* One glass dry white wine
* A few sprigs rosemary
* 6-8T Chicken stock
Heat the oil in a casserole or Dutch oven and sauté the shallot rings and the crushed garlic for 5 minutes. Add the chicken followed by the finely chopped chili pepper. Season to taste with salt and pepper, browning the chicken on all sides over moderate heat.
Mix the tomato paste with a little warm water and add to the chicken together with the wine. Reduce the temperature, cover with a lid, and braise the chicken for a further 30 minutes until tender, occasionally adding a little stock. Scatter over the remaining sprigs of rosemary as a garnish and serve.
Serves 4
*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!