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Basque Chicken With Tomatoes And Olives

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Ingredients
  Chicken 3 Pound
  Ground pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 Medium
  Celery rib 1
  Chicken broth 1⁄2 Cup (8 tbs)
  Stewed tomatoes 14 1⁄2 Ounce
  Red wine/Sherry vinegar 1 Tablespoon
  Pitted olives 3⁄4 Cup (12 tbs)
Directions

1. Season chicken with pepper, thyme, and marjoram. In a large frying pan, heat olive oil. Add chicken and cook in 2 batches over medium-high heat, turning once or twice until browned, about 7 minutes per batch. Remove chicken from pan.
2. In drippings, cook onion and celery, stirring occasionally, until softened, 3 to 5 minutes. Stir in broth, tomatoes, and vinegar. Bring to a boil; reduce heat to medium-low. Return chicken to pan.
3. Cover and simmer 15 to 20 minutes, until chicken is tender and white throughout. Stir in olives and cook, covered, 5 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Servings: 
4

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