Ingredients
- Chicken breast 1
- Orange 1
- Teggiasche or dark oil-cured olives 2 spoonfuls
- Cherry tomatoes 1 sprigs
- White wine Half glass
- Marjoram 1 sprigs
- Sage a few leaves
- Thyme A few sprigs
- Garlic 1 clove
- Extra virgin olive oil to taste
- Salt and pepper to taste
Steps
1. Let’s start with marinating the chicken for a few hours in white wine, orange peel, half the herbs and a tablespoon of oil.
2. Next, in a pan add a tablespoon of extra virgin olive oil, sage, marjoram and thyme (leaving some aside for later), and garlic clove; cook for a couple of minutes then lay the two halves of chicken removed from the marinade.
3. At this point, brown on both sides, add orange juice and olives and continue cooking for about half an hour, covering with a lid.
4. Next up, also add cherry tomatoes cut into quarters and the remaining herbs and cook over medium heat for about 5 minutes.
