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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (2 1/2- to 3-pound) broiler-fryers, cut up |
1/4 cup olive oil |
1 medium onion, sliced |
1 pound fresh mushrooms, sliced |
1/2 cup chablis or other dry white wine |
1 can beef bouillon |
1 (16-ounce) can stewed tomatoes |
1 tablespoon chopped fresh parsley |
1 bay leaf |
1/2 teaspoon thyme |
salt and pepper to taste |
2 tablespoons flour |
1/4 cup sliced pimiento-stuffed olives |
Directions:
1. Brown chicken in hot oil in a large skillet; drain, and transfer to a 13- x 9- x 2-inch baking dish. Reserve drippings in skillet. Sauté onion and mushrooms in drippings until tender. Add next 8 ingredients; mix well. Cook over medium heat 5 minutes. Add olives, and mix well. Remove bay leaf.
2. Pour mixture over chicken. Cover, and bake at 350° for 45 minutes or until chicken is tender.
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