Ingredients
3
whole boneless chicken breasts with skin (about 2 1/2 pounds),
2
large garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick
crosswise, washed well, and drained
a 28- to 32-ounce can whole tomatoes, drained and chopped
1
tsp freshly grated orange zest
1
cup drained Niçoise or Kalamata olives
Accompaniment: Rosemary Orzo
Directions
1.
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
2.
Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
3.
Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.
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