Tomato & Olive Chicken

• 6 stems fresh thyme
• 1 None whole chicken (3-4 lbs)
• 1 jar (8 oz) sun-dried tomatoes in oil, drained and oil reserved
• 2 None shallots, coarsely chopped
• 2 cloves garlic, chopped
• 1 1/4 cups tomato puree
• 2/3 cup white wine
• 1 lb tomatoes, halved
• 2 tbsp sun-dried tomato paste
• 1/2 cup pitted black olives
• 1/3 cup pine nuts

1. Preheat the oven to 350u0b0F. Push half the thyme into the chicken cavity. Season the outside of the chicken. Place in a large baking dish.
2. Heat 2 tbsp of the reserved sun-dried tomato oil in a large skillet on medium heat. Add the shallots and garlic; saute for 3 mins. Remove from the heat. Stir in the tomato puree, wine, tomatoes, sun-dried tomatoes and paste, olives, pine nuts and remaining thyme. Season with salt and freshly ground black pepper. Pour over the chicken. Cover with foil.
3. Bake for 1 hour 10 mins. Remove foil. Bake for a further 20 mins, basting with the juices, until chicken is cooked through.

thyme, chicken, tomatoes, shallots, garlic, tomato puree, white wine, tomatoes, tomato, black olives, pine nuts

Taken from recipes-plus.com/api/v2.0/recipes/28881 (may not work)