Chicken With Tomatoes and Olives
Ready In: 1 hr
Serves: 6-8
Ingredients
- 4 frying chicken quarters (breast quarters)
- 1⁄2 cup flour
- 2 tablespoons butter
- 1 garlic clove, chopped
- 1 cup chopped onion
- 1⁄4 cup chopped carrot
- 1⁄4 cup chopped celery
- 2 cups tomatoes
- 1⁄2 cup white wine
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup black olives, cut up
Directions
- Wash chicken and pat dry.
- Dredge chicken in flour, shaking off excess.
- Heat butter and oil together in a deep skillet or Dutch oven.
- Brown chicken well on all sides.
- Remove chicken from pan.
- Lightly brown garlic, onion, carrots, and celery in pan drippings.
- Force tomatoes through a sieve or puree in blender.
- Add tomatoes and wine to vegetables in pan or skillet.
- Place chicken in sauce.
- Simmer over low heat 30 minutes or until chicken is tender.
- Add olives and heat through.
- Serve chicken with rice, crusty bread, and a green salad.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off