Roast Chicken with Olive Raisin Sauce

By [e-mail]

Ingredients

• 2 Chicken breast ; halved
• 10 Sage leaves ; fresh or 24 springs fresh marjoram
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Celery ; sliced, 1/2 inch pieces
• 1/2 cup Onion ; chopped
• 2 large cloves Garlic ; minced
• 2 tablespoon Olive oil
• 1/2 cup Chicken broth
• 1/2 cup Red wine or broth plus 2 tablespoon balsamic vineg
• 1/2 cup Kalamata olives ; pitted and sliced
• 1/2 cup Golden raisins
• 1/8 teaspoon Ground red pepper
• 1 tablespoon Marjoram ; fresh, snipped

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees. Loosen chicken skin and place 2 or 3 sage leaves under the skin of each piece of chicken.
Sprinkle chicken with the salt and pepper.

Place chicken, skin side up, in a roasting pan. Roast uncovered for 25 to 30 minutes or until chicken is golden brown and juices run clear.

Meanwhile, in a large skillet cook celery, onion and garlic in hot oil until tender. Add the broth, wine, olives, raisins, and if desired, ground red pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 7 minutes or until slightly thickened. Stir in the snipped marjoram and simmer 1 minute more.

Spoon the sauce over roasted chicken breast halves.