Finding a bunch of tender, glowing carrots was the inspiration for this recipe. The prosciutto and olives temper their sweetness and the wine adds the needed sour edge. A beautiful combination of flavors.
Serves 4

1

chicken, 3 1/2-4 lbs. (1.6-1.8 kg)

1

salt and pepper

1/2 cup

prosciutto, diced into 1/4-inch (.6-cm) cubes

120 ml

1/3 cup

shallots, minced

80 ml

2 cups

carrots, peeled and cut into 1/2 inch (1.2 cm) cubes

475 ml

2

cloves garlic, minced

2

1/2 cup

whole green olives, unpitted

120 ml

1/2 cup

white wine

120 ml

salt and pepper to taste