CHICKEN WITH OLIVES

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Chicken With Olives image

Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey

Provided by Derf2440

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts or 4 skinless chicken pieces
8 -10 small whole onions or 8 -10 small whole shallots
3 tablespoons olive oil
2 onions, sliced
1 green pepper, diced
3 -4 garlic cloves, smashed
1 lb tomatoes, skinned and chopped roughly
1 teaspoon dried basil (or half oregano and half savory)
1 pinch saffron (optional) or 1 pinch turmeric (optional)
2 tablespoons tomato paste
3/4 cup red wine or 3/4 cup chicken stock
salt and pepper
15 -20 pitted black olives, half chopped, half whole
2 -4 anchovy fillets (very finely sliced or chopped) (optional)

Steps:

  • Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
  • (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
  • Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
  • Taste, season and cover.
  • Cook gently, stove top, until chicken is done, or.
  • Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
  • Halfway through cooking turn the chicken pieces and stir the pan contents.
  • The chicken should be lightly sauced, not stewed.
  • If the sauce is very thin, cook uncovered for the rest of the cooking time.
  • Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
  • Check seasoning and serve with rice and a tossed green salad.

Nutrition Facts : Calories 395.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 75.5, Sodium 338.4, Carbohydrate 28.5, Fiber 6.2, Sugar 13.2, Protein 29.1

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