Braised Chicken with olives, apricot and rosemary and risotto
2 lb chicken
2-4 tbs olive oil
1 small red onion sliced
1 cup pitted kalamata olives
1 cup dried apricot
3 springs fresh rosemary (1 whole, 2 leaves removed and chopped)
3 cups chicken stock
1/4 cup white wine (optional)
salt and pepper to taste
1-3 cups dark leafy greens

preheat over to 4oo
brown chicken in a dutch oven (heat, then add 1-2tbs olive oil)
Remove chicken
add more oil
add onions, cook until slightly translucent - 5 min
add olives, apricots and 2 of 3 springs rosemary (chopped with leaves removed)
deglaze with wine and mix
Return chicken
add stock

send to the oven for 45min
remove and add greens and return to the over for another 5 minutes

Meanwhile make the ristotto
1 cup abriobo rice
3 cups chicken stock
1 tbs olive oil
heat oil oil
add rice, mix
add 1 cup of stock at a time until liquid is absorbed, stir continuously