Chicken With Olives
|Chicken pieces||5 Pound (12 Assorted)|
|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