Found this recipe in the New York Times. If you like the ingredients, you will enjoy this recipe.
- 1/2 cup crumbled Greek feta
- 1/2 T. of unsalted butter
- 1/2 tsp chopped rosemary
- Freshly ground pepper
- 1 3 pound chicken, cut into 8 serving pieces, rinsed and dried
- 1 T. extra-virgin olive oil
- 1/2 cup white wine
- 1/2 cup chicken stock or water
- 12 whole Atlanta olives or 18 small pichonines.
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