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Chicken With Olives

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  Chicken pieces 5 Pound (12 Assorted)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), chopped
  Dry red wine 1 Cup (16 tbs)
  Canned italian peeled tomatoes 14 Ounce, drained and chopped (1 Can)
  Water 2 Cup (32 tbs)
  Dried rosemary 1 Teaspoon
  Pimiento stuffed green olives 18

1. Rinse chicken and pat dry. Season with salt and pepper. In a large flameproof casserole, heat olive oil over medium-high heat. Add chicken in batches and cook, turning, 5 minutes, or until lightly browned on all sides. Pour off all but 1 tablespoon oil.
2. Add onion and cook 2 minutes, or until softened. Return all chicken to pan, along with garlic, wine, tomatoes, water, and rosemary. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes. Add olives to pan, cover, and simmer 10 minutes. Remove chicken; cover with foil to keep warm.
3. Boil sauce in pan over medium-high heat until reduced to about 3 cups. Season with additional salt and pepper. Pour sauce over chicken and serve

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