Roast Chicken Cacciatore with Red Wine Butter
"Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers...."
INGREDIENTS
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One 3 1/2-pound chicken
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Kosher salt
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5 thyme sprigs
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1 cup red wine
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2 tablespoons tomato paste
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2 tablespoons unsalted butter, softened
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4 basil sprigs, plus leaves for garnish
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4 oregano sprigs
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3 garlic cloves, crushed
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1 small fennel bulb, cut into 3/4-inch wedges through the core
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1 cup cherry tomatoes
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3/4 cup pearl onions
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8 jarred sweet Peppadew peppers, halved
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6 baby bell peppers, halved lengthwise and seeded
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1 tablespoon extra-virgin olive oil
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1/2 cup chicken stock
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1/2 cup Castelvetrano olives, pitted and chopped
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