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Olive Chicken

2 1/2 to 3 pounds meaty chicken pieces
1 tablespoon olive oil or cooking oil
1 medium onion, finely chopped
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

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. 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. 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. Serves 6.

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