cup brine-cured black olives, pitted and cut in half
lbs potatoes, cut into large chunks (4 or 5 medium size)
Serving Size: 1 (505) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 394 g45 %
Total Fat 43.9 g67 %
Saturated Fat 11.5 g57 %
Cholesterol 181.1 mg
Sodium 1197.4 mg
Dietary Fiber 9.2 g36 %
Sugars 11.9 g47 %
Protein 52.9 g
Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.