Mediterranean Chicken

This chicken is extremely flavorful and easy to make.

1 chicken, skinned and quartered

1 cup zinfandel wine

8 celery stalks, sliced

8 large shallots, sliced

½ cup pitted kalamata olives

½ cup golden raisins

½ cup capers, drained

2 tbsp chopped fresh sage

4 fresh rosemary sprigs

1 ½ tsp salt

Pepper

2 tbsp. olive oil

1 cup chicken stock

¼ cup tomato paste

In a shallow glass pan combine chicken with all ingredients through pepper. Mix well, cover and marinate overnight.

Preheat over to 350F. Remove chicken from marinade, reserving marinade, and pat dry with paper towels. Brown in olive oil on all sides and put in an oven proof casserole (I like Le Crueset). Deglaze the pan with chicken stock and add remaining ingredient and marinade. Bring to a boil. Pour over the chicken and bake for 45 minutes. Serve with orzo pasta, Israeli couscous (also a kind of pasta) or fresh corn kernels.