This recipe feature ingredients common to the Tuscan countryside. In this land of grapes, olives, and foraged foods, a meal made without olives or mushrooms might come as quite a shock.

The dishes work as a wonderful foil for the Volpaia Chianti. The acidity of the wine is tempered by the richness of the olives and the béchamel, and the fresh fruit of the wine is drawn out by the contrasting savory tones the olives and mushrooms provide. While Giovanna suggests pairing these dishes with the 2004 Castello di Volpaia Chianti Classico Riserva you might opt for something a little older, with more developed savory tones.

The Recipe
Ingredients
1 5lb free range roasting chicken
4 cloves garlic, unpeeled
1 lb black olives
1 lemon, halved
3 tbsp extra virgin olive oil
5 sprigs, Flat leaf Parsley
5 oz. dry white wine
Salt and Pepper

Method
Remove any excess fat from the cavity of the chicken and sprinkle with salt and fresh milled black pepper. Fill the cavity with the olives, garlic, half a lemon, and the parsley. Truss to close.

Squeeze the juice of half a lemon over the outside of the chicken and rub the skin with the olive oil.

Place the chicken, breast side down, in a heavy roasting pan and transfer it to the preheated oven.

Cook for 30 minutes then turn over to brown the breast for a further 30 minutes.

Remove the chicken from the pan and allow to rest for 15 minutes. Meanwhile, add the wine to the cooking juices, stir well and cook over low heat until the wine is reduced by half. Check the seasoning and adjust as needed.

Presentation: Carve the chicken and arrange on a serving platter. Pour the cooking juices over the chicken, garnish with the olives and serve paired with the 2004 Volpaia Chianti Classico Riserva.