Olive Chicken

With both black and green olives in the sauce, this chicken recipe has a definite Mediterranean air about it.

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  • 2 1/2- 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil or cooking oil
  • 1 small carrot, finely chopped
  • 2 - 3 tablespoons snipped Italian or curly-leaf parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage, crushed
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1/3 cup sliced pitted ripe olives or Italian black olives in brine
  • 1/3 cup sliced pitted green olives
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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.
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.
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: cal. (kcal) 331, Fat, total (g) 17, chol. (mg) 86, sat. fat (g) 4, carb. (g) 11, pro. (g) 30, sodium (mg) 797, Percent Daily Values are based on a 2,000 calorie diet
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