CHICKEN FOR ALMODOVAR

CHICKEN FOR ALMODOVAR image

Categories Chicken

Yield 4 servings

Number Of Ingredients 15

3 cups cooked rice
3 tablespoons extra-virgin olive oil
6 pieces chicken breast, each breast cut in half across the breast (Actually, any chicken pieces will do, but some may take longer to cook.)
salt and pepper
4 cloves garlic, crushed
1 medium onion, thinly sliced
1 bay leaf
2 roasted red peppers from a jar, sliced
1/4 cup golden raisins
1 cup green pitted olives, coarsly chopped (or use salad olives, already chopped up. It will include some pimento, but that's ok.)
1 cup dry white wine
1 cup chicken stock
2 tablespoons, butter
1/3 cup chopped flat leaf parsley
1/2 cup sliced almonds, toasted

Steps:

In a large skillet over medium high heat, brown seasoned chicken in 2 tablespoons olive oil about 2-3 minutes on each side. Remove chicken and add another tablespoon olive oil. Saute garlic and onions until soft. Stir in bay leaf, peppers, olives, raisins. Add wine and cook 1 minute. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan, reduce heat to simmer and cook 15 minutes or until done. Serve chicken over rice garnished with chopped parsley and almonds.