Basque Chicken With Tomatoes And Olives Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken3 Pound
 Ground pepper1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Dried marjoram1⁄2 Teaspoon
 Olive oil2 Tablespoon
 Onion1 Medium
 Celery rib1
 Chicken broth1⁄2 Cup (8 tbs)
 Stewed tomatoes14 1⁄2 Ounce
 Red wine/Sherry vinegar1 Tablespoon
 Pitted olives3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 826 Calories from Fat 451

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 227.9 mg

Sodium 688.9 mg28.7%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.7 g10.7%

Sugars 8.5 g

Protein 71 g141.8%

Vitamin A 15.2% Vitamin C 23.1%

Calcium 14% Iron 29.6%

*Based on a 2000 Calorie diet

Directions

1. Season chicken with pepper, thyme, and marjoram. In a large frying pan, heat olive oil. Add chicken and cook in 2 batches over medium-high heat, turning once or twice until browned, about 7 minutes per batch. Remove chicken from pan.
2. In drippings, cook onion and celery, stirring occasionally, until softened, 3 to 5 minutes. Stir in broth, tomatoes, and vinegar. Bring to a boil; reduce heat to medium-low. Return chicken to pan.
3. Cover and simmer 15 to 20 minutes, until chicken is tender and white throughout. Stir in olives and cook, covered, 5 minutes longer.
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