Tomato & Olive Chicken - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Push half the thyme into the chicken cavity. Season the outside of the chicken. Place in a large baking dish.
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.
Bake for 1 hour 10 mins. Remove foil. Bake for a further 20 mins, basting with the juices, until chicken is cooked through.