2.5 pounds chicken breast halves bone-in with skin
0.3 cup chicken broth
1 pound fingerling potatoes scrubbed
8 ounce mushrooms fresh sliced
1 sprig rosemary fresh chopped
2 tablespoons garlic minced
1 juice of lemon juiced
20 kalamata olives pitted
1 onion chopped
1 tablespoon pepper sauce hot
15 prune- cut to pieces pitted
2 tablespoons soya sauce
1 tomatoes chopped
0.3 cup white wine
Equipment
food processor
bowl
frying pan
oven
kitchen thermometer
dutch oven
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.
Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken.
Pour the white wine and chicken broth over the chicken and vegetables.
Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).
