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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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3813 Calories from Fat 1108

% Daily Value*

Total Fat 121 g186.8%

Saturated Fat 22.7 g113.7%

Trans Fat 0 g

Cholesterol 1587.4 mg529.1%

Sodium 8244.5 mg343.5%

Total Carbohydrates 107 g35.7%

Dietary Fiber 15.3 g61.3%

Sugars 16 g

Protein 497 g993.6%

Vitamin A 82.4% Vitamin C 199.2%

Calcium 59.1% Iron 158.2%

*Based on a 2000 Calorie diet


Chicken With Olives Recipe