SPANISH CHICKEN WITH OLIVES

SPANISH CHICKEN WITH OLIVES image

Yield 6 servings

Number Of Ingredients 10

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2 T. salad oil
1 3-pound chicken, cut into pieces
2 medium onions, cut into quarters
1 cup chicken broth
1/4 cup dry white wine
1/2 tsp. sale
1/4 tsp. black pepper
2 16-20 oz. cans cannellini beans, drained
1/2 7 0z. jar pimento-stuffed olives, sliced
1 orange for garnish

Steps:

In 5 qt. dutch oven over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides; remove to a plate and set aside. In drippings remaining in Dutch oven over medium heat, cook onions 5 minutes until golden. Return chicken to Dutch oven; add broth, wine, salt and pepper; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 30 minutes or until chicken is fork-tender, stirring occasionally. Add beans, heat through. Stir in pimento-stuffed olives. To serve, slice orange; cut each slice in half. Spoon mixture into deep large platter; garnish with orange slices.