Ingredients

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks note, below)

1/4 cup extra-virgin olive oil

1 1/2 tablespoons chopped thyme

1 tablespoon chopped rosemary

1 tablespoon fine sea salt

1/2 to 1 teaspoon hot red-pepper flakes

10 garlic cloves, peeled

2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces

1 cup dry white wine

24 oil-cured black olives

Description

Oltranti And His Family Prepare This Dish With Rabbit, But It's Equally Appealing With Chicken. Roasted With Super-savory Pancetta And Olives,...

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