This is a rustic northern Italian dish full of flavor. You can’t go wrong with garlic, rosemary and oregano bubbling away in white wine and parmesan. Originally it’s made with potatoes, but in this low-carb version it’s with squash.
Time: 1 hour and 10 minutes
1 organic linseed fed chicken
4 tomatoes, cut in wedges
1 squash, 1/4 inch (1/2 cm) slices
2 onions, cut in wedges
2 oz. (60 g) fresh spinach
3,5 oz. (100) g good quality olives, pits removed
2 teaspoons dry oregano
2 cloves of garlic, grated
1/2 teaspoon dry rosemary
1/3 cup white wine
1/3 cup olive oil
7 oz. (200 g) freshly grated Parmesan cheese
Salt and pepper
Preheat the oven to 360º F (180º C). Spread the squash, onion, spinach and tomatoes in a shallow roasting tin and scatter over the olives, garlic, oregano and rosemary. Season with salt and coarsely ground black pepper. Fold the seasoning in the vegetables together with half the olive oil, and half the Parmesan. Sprinkle the rest of the parmesan on top.
Divide the chicken into portion sized pieces, leave the skin on, but remove the bones if you prefer. Season the chicken with salt and pepper, then lay the chicken on top of the vegetables.
Bake for approximately 20 minutes, then pour over the rest of the olive oil and the white wine. Bake for 40 minutes more. Sprinkle some fresh herbs and make sure to spoon over some of the flavorful broth before you serve.
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