Basque Chicken With Tomatoes And Olives Recipe
Ingredients
| 1 chicken (about 3 pounds),cut into 8 pieces | ||
| Ground pepper | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1 celery rib, sliced | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| 1 tablespoon red wine or sherry vinegar | ||
| 3/4 cup mixed pitted black and green olives | ||
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.
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.
Chef
