Chicken With Green Olives and Pasta

A Central American dish posted for the Zaar World Tour 2005

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 2  tablespoons butter
• 4  chicken halves, partially boned
• 1  large onion, chopped finely
• 2  garlic cloves, crushed
• 2  bell peppers, cored, seeded and cut into large pieces (red, yellow or green)
• 9  ounces button mushrooms, sliced
• 6  ounces tomatoes, skinned and halved
• 2⁄3 cup dry white wine
• 1 1⁄2 cups green olives, pitted
• 4 -6  tablespoons heavy cream
• 14  ounces dry pasta
•  salt and pepper
•  parsley, chopped (garnish)

Directions

1. Heat 2 Tbl of oil and the butter in a skillet. Add the chicken halves, and panfry until they are golden brown all over. Remove the chicken from the skillet.
2. Add the onion and garlic to the skillet, and fry over a medium heat until they begin to soften. Add the bell peppers and mushrooms and fry for 2-3 minutes. Add the tomatoes and season to taste. Transfer the vegetables to a casserole dish, and arrange the chicken on top of them.
3. Add the wine to the pan and bring to a boil. Pour the wine over the chicken. Cover the pan and cook in a preheated oven at 350°F for 50 minutes.
4. Add the olives to the casserole and mix them in . Pour in the cream, cover, and return to the oven for 10-20 minutes.
5. Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta and the remaining oil, and cook until the pasta is tender bur still firm to the bite. Drain the pasta well and transfer it to a serving dish.
6. Arrange the chicken on top of the pasta, spoon the sauce over the top, garnish with the parsley and serve immediately. Alternatively, place the pasta in a large serving bowl and serve it separately from the vegetables.