Olive Chicken
Recipe from
Better Homes and Gardens
With both black and green olives in the sauce, this chicken recipe has a definite Mediterranean air about it.
Ingredients
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2-1/2 to 3 poundsmeaty chicken pieces (breasts, thighs, and drumsticks)see savings
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1medium onion, finely choppedsee savings
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1 tablespoonolive oil or cooking oilsee savings
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1small carrot, finely choppedsee savings
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2 to 3 tablespoonssnipped Italian or curly-leaf parsleysee savings
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2 clovesgarlic, mincedsee savings
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1 teaspoondried sage, crushedsee savings
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1/4 teaspoonpeppersee savings
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1/2 cupchicken brothsee savings
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1/2 cupdry white winesee savings
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2 tablespoonstomato pastesee savings
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1 teaspooncornstarchsee savings
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1 tablespooncold watersee savings
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1/3 cupsliced pitted ripe olives or Italian black olives in brinesee savings
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1/3 cupsliced pitted green olivessee savings
Directions
1.
Skin chicken. In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
2.
Add the onion, carrot, parsley, garlic, sage, and pepper to skillet; cook for 4 to 5 minutes or until vegetables are tender. Stir in chicken broth, wine, and tomato paste. Return chicken to skillet. Spoon sauce over chicken. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Remove chicken from the skillet; keep warm.
3.
For sauce, skim fat from the mixture in skillet. In small bowl stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Stir in sliced olives; cook and stir for 2 minutes more. To serve, spoon sauce over chicken. Makes 6 servings.
Nutrition information
Per serving: Calories 331, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 86 mg, Sodium 797 mg, Carbohydrate 11 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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