Olive Chicken | Mediterranean Recipes

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Mediterranean Recipes "2-1/2 to 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 to 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 " "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 "

Recipe Detail

Mediterranean Recipes

"2-1/2 to 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 to 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
"

"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

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