Eating Italian Pollo al Pomodoro e Olive (Chicken with Tomato and Olives) Lifelong foodie Mark Leslie, author of Beyond the Pasta, offers this easy and tasty recipe, which he acquired during his culinary adventures with a family in Viterbo. Mark Leslie Ingredients: 1 four-pound chicken, cut into 8 or 10 pieces Salt and freshly ground pepper to season the chicken tablespoon extra virgin olive oil 1 cup dry white wine 2 large cloves of garlic, minced 3/4 cup strained tomatoes 1 1/2 cups whole green olives, pitted 1/4 teaspoon salt, to taste 1/4 teaspoon pepper, to taste Instructions: *Dry the chicken with paper towels to remove any excess moisture *Liberally season with salt and pepper on both sides. *Heat oil in large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down, and fry until nicely brown, 3 to 5 minutes on each side. *When chicken has browned, transfer to a plate and set aside. *Add white wine and garlic to the pan, scraping brown bits from the bottom. *After the wine has reduced by half (about three minutes), add the strained tomatoes, olives, salt and pepper. Stir until combined. *Return the chicken to the skillet. Cover, turn the heat to low and simmer for 20 minutes. *Remove the cover and simmer another 10 minutes, until the chicken is done and the sauce has thickened slightly *Remove the chicken to a warmed platter, adjust seasoning, and pour the sauce and olives over the chicken. Serves six.