• 3 tbsp Olive Oil 
• 3 lbs Whole chicken, cut into pieces
• 2 Fresh garlic cloves, crushed
• 2 Shallots, minced
• 1 cup  White Cooking Wine
• 1 Lemon, thinly sliced
• 0.75 cup  Roland Sun Dried Tomatoes, julienne strips
• 0.75 cup  Roland Pitted Kalamata Olives, cut in half 
• 0.25 tspn Black pepper, ground 

1. Heat the olive oil in a large frying over medium heat. Add the chicken and brown for
about 5 minutes on each side.
2. Add the garlic and shallots, and saute for 2 minutes turning the chicken at least once.
3. Add the white cooking wine, cover and reduce heat. Simmer for 15 minutes.
4. Add the sliced lemon, tomatoes and olives. Sprinkle with pepper.
5. Cover and simmer for 10 minutes.