This recipe is from Kennedy Ranch evangelist Wally Jarman, who created this deliciousness at his Lamoille Canyon cabin. Between the view and the meal, it looks like an incredible evening was had!
If you're not as fortunate as Wally and are doing this in your kitchen, heat your oven to 350-degrees. You can also use your grill, as well.
From: The Art of Wood-Fired Cooking Paperback – by Andrea Mugnaini
- Whole Kennedy Ranch chicken, cut into 8 pieces, or two Pick O' The Chick packs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1 onion, quartered then thinly sliced
- 3 cloves garlic, sliced
- 1/2 teaspoon red chile ﬂakes
- 2 teaspoons chopped fresh rosemary
- 1 cup dry white wine
- 1 cup canned crushed San Marzano or other good-quality tomatoes
- 1 cup chicken stock
- 1/2 cup whole green olives
- 2 tablespoons orange zest, divided
- 1 each red and yellow bell pepper, roasted and cut into 1-inch strips
- 1 tablespoon chopped parsley
Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper; set aside.
Place a dutch oven large enough to hold the chicken in a in the oven. Heat for 1-2 minutes, add the oil, and then heat for 30 seconds more. Add chicken skin side down and cook for about 8-10 minutes, or until brown. Turn and cook for about 5 minutes more. Remove chicken to a plate, cover, and set aside. You will probably need to brown the chicken in shifts as it won't all fit in the dutch oven at once.
Pour out all but 2 tablespoons oil from the dutch oven and add the onion, garlic, chili ﬂakes, and rosemary. Place back into the oven and cook until the onion softens, being careful not to burn the garlic, about 4 minutes. Add the wine and continue to cook until the wine reduces to about 1/2 cup, about 4 minutes more. Add the tomatoes, stock, olives, 1 tablespoon orange zest, and roasted peppers. Stir to combine and add the chicken back to the dutch oven, along with any accumulated juices. Cover and return to the oven for about 1 hour, or until the chicken is tender and the thighs reach an internal temperature of 165°F. Garnish with the parsley and remaining orange zest.