Chicken with olives ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | pounds | Chicken, cut in serving pieces |
| 2 | cloves | Garlic, chopped |
| 1 | Sprig fresh rosemary OR- | |
| ¼ | teaspoon | Dried rosemary |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Tomatoes, skinned and cut into chunks | |
| 16 | Black pitted olives | |
| 3 | tablespoons | Chicken broth |
| Basil leaves for garnish | ||
Directions
Heat oil in large heavy fry pan with lid. Brown chicken pieces and giblets well over medium heat. Combine chopped garlic land rosemary, sprinkle over chicken. season with salt and pepper. Cover and cook 15 minutes over low heat. Add tomatoes, olives and broth. Simmer 15 minutes longer, adding more broth if necessary. Transfer to heated serving dish, sprinkle with basil leaves and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95