Yield: 1 servings
Measure | Ingredient |
---|---|
6 eaches | Servings |
2 tablespoons | Olive oil |
1 each | 5-lb roasting chicken or 2 2 1/2- to 3-lb chickens) |
2 tablespoons | Butter |
12 smalls | White onions, peeled |
2 larges | Green peppers, sliced into rings |
1 pint | Cherry tomatoes (or 3 tomatoes, peeled, seeded, |
\N \N | And chopped |
1 tablespoon | Tomato paste |
1 tablespoon | Minced parsley |
½ teaspoon | Thyme |
1 each | Bay leaf |
\N \N | Salt and pepper to taste |
¾ cup | Dry white wine |
1 cup | Strong chicken stock |
¾ cup | Ripe olives, pitted |
2 tablespoons | Minced parsley |
Heat olive oil in a large flameproof casserole and brown the chicken on all sides. Remove chicken. Add butter and onions to casserole and brown slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock. Return chicken to casserole, cover and bake at 350 F for 1½ hours or until tender, basting several times with the pan liquids. Remove chicken to a heated platter.
Reduce cooking liquids over high heat for 5 minutes. Skim grease.
Stir in the olives. Pour sauce and vegetables over the chicken.
Sprinkle with parsley. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis