Chicken With Tomatoes And Olives
|Frying chicken breast quarters||4|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Chopped onion||1 Cup (16 tbs)|
|Chopped carrots||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Broken canned tomatoes||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chopped black olives||3⁄4 Cup (12 tbs)|
Wash chicken; pat dry.
Dredge chicken in flour; shake off excess.
Heat butter and oil together in deep skillet or Dutch oven.
Brown chicken well on all sides.
Remove chicken from pan.
Lightly brown garlic, onion, carrots, and celery in pan drippings.
Force tomatoes through sieve or puree in blender or food processor.
Add tomatoes and wine to vegetables in pan or skillet.
Add seasonings; stir well.
Place chicken in sauce.
Simmer over low heat 30 minutes or until chicken is tender.
Add olives; heat through.