Chicken with Green Olives |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Ingredients:
5 anchovy fillets |
1 1/2 cups (8 ounces) green olives, slivered and divided |
3 pounds chicken legs, thighs, and wings |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons olive oil |
4 garlic cloves, peeled and crushed |
1/2 cup dry white wine |
3 tablespoons red wine vinegar |
2 tablespoons water |
3 tablespoons lemon juice |
3 tablespoons finely chopped fresh italian parsley |
Directions:
1. Process anchovy fillets and 3/4 cup green olives in a food processor until chopped, stopping to scrape down sides; set aside.
2. Sprinkle chicken with salt and pepper. Brown chicken on all sides in hot oil in large skillet over medium-high heat. Remove chicken, reserving 2 teaspoons drippings in skillet; add garlic, and sauté 1 minute. Add white wine and vinegar; cook 2 minutes stirring to loosen browned particles. Stir in anchovy mixture and 2 tablespoons water.
3. Return chicken to skillet, turning to coat pieces in sauce.
4. Cook, covered, over medium-low heat 45 minutes or until chicken is tender. (Stir in additional water, if needed.)
5. Add 3 tablespoons lemon juice, Italian parsley, and remaining 3/4 cup green olives; cook 1 to 2 more minutes. Serve immediately.
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