GARLIC: Separate the cloves and peel each clove.
In a small saucepan over high heat, combine 2 cups of water with the tomatoes and bring to a boil; boil for 5 minutes.
With a slotted spoon, remove the tomatoes, finely chop and set aside. Boil the tomato liquid for about 10 minutes, until reduced to 1/4 cup. Set aside.
In a small bowl, combine the tomatoes, sage, rosemary and pepper. Using your fingers, gently lift the chicken skin away from the flesh of the breasts and legs; try not to tear the skin.
Stuff the tomato mixture under the loosened skin. Sprinkle the chicken cavity with salt.
Tie the legs together using kitchen string.
In a large, heavy nonstick saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, breast-side down.
Scatter the garlic cloves over and around the chicken. Reduce the heat to medium-low and cook, covered, for 20 minutes.
Turn the chicken over and cook, covered, 30 Minutes more, until the chicken registers 165 degrees on a meat thermometer and the juices run clear when a thigh is pierced with a knife.
Remove the chicken to a serving platter.
Add the reserved tomato water to the pan and cook, stirring constantly, over high heat for 2 minutes, until thick and slightly syrupy.
Spoon the sauce and garlic cloves over the chicken and serve. Serves 4.
>Excerpted from "Little Books for Cooks: Tomatoes, edited by Deri Reed. >Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath)
Notes: The intense flavor of sun-dried tomatoes permeates this roasted chicken. When roasted, garlic is sweet and mild. Chicken is roasted on the stove top. MC PER SERVING - 520 cals, 37g fat
Recipe by: LITTLE BOOKS FOR COOKS: TOMATOES
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18, 1998
