Pair with Domaine des Relagnes Côtes du Rhône

Start to finish: 40 minutes

Ingredients

4 medium chicken breast halves with bone
8 to 12 fresh sage leaves or 24 sprigs fresh marjoram
1⁄4 tsp. salt
1⁄4 tsp. black pepper
1⁄2 cup sliced celery (1⁄2-inch pieces)
1⁄2 cup chopped onion
2 large cloves garlic, minced
2 Tbsp. olive oil
1⁄2 cup chicken broth
1⁄2 cup dry red wine or additional
1⁄3 cup broth plus 2 Tbsp. balsamic vinegar
1⁄2 cup pitted and halved mixed olives or Kalamata olives
1⁄2 cup golden raisins
1⁄8 tsp. cayenne pepper (optional)
1 Tbsp. snipped fresh marjoram
Cooked red Swiss chard (optional)

Directions

1. Preheat oven to 425° F. Loosen chicken skin and place 2 to 3 sage leaves or 6 sprigs of marjoram under the skin of each piece of chicken. Sprinkle chicken with salt and black pepper.

2. Place chicken, skin side up, in a shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until chicken is golden brown and no longer pink (170°F).

3. Meanwhile, in a large skillet cook celery, onion, and garlic in hot oil until tender. Add broth, wine, olives, raisins, and if desired, cayenne pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 7 minutes or until slightly thickened. Stir in the snipped marjoram and simmer 1 minute more.

4. Spoon the sauce over roasted chicken breast halves. Serve with cooked Swiss chard, if desired.

Makes 4 main-dish servings.