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CHICKEN AND OLIVES

  • Yield: 6 TO 8 servings
  • Prep: 20 MINUTES
  • Cook: 78 -80 MINUTES

Ingredients

1medium CHICKEN CUT INTO PIECES (QUARTER THE BREASTS)
1teaspoon SALT AND PEPPER
1/3cup OLIVE OIL
1large YELLOW ONION-CHOPPED
1 1/4cups PITTED BLACK OLIVES
1 1/4cups PITTED GREEN OLIVES
1 1/2cups WHITE WINE
2cups CRUSHED TOMATOES
1/2can TOMATO PASTE
2teaspoons DRIED OREGANO
1pound SPAGHETTI
1/3cup GRATED CHEESE

Instructions

WASH AND DRY CHICKEN, SALT AND PEPPER TO TASTE

HEAT THEOLIVE OIL IN A LARGE SKILLET OR ELECTRIC FRY PAN

PLACE CHICKEN IN PAN, REMOVE WHEN BROWN

ADD CHOPPED ONION TO PAN COOK TILL TRANSLUCENT, HAND CRUSH ALL OLIVES AND ADD TO PAN COOK FOR 3 MINUTES

ADD WHITE WINE TO PAN COOK 3 MORE MINUTES ON MEDIUM HEAT  THEN ADD TOMATOES, TOMATO PASTE AND OREGANO STIRRING INGREDIENTS THEN ADD CHICKEN AND DRIPPINGS BACK INTO PAN, COVER AND COOK FOR 45 MINUTES ON LOW HEAT

REMOVE CHICKEN FROM PAN AND PLACE THE COOKED SPAGHETTI INTO PAN AND MIX WELL WITH THE SAUCE THEN PLACE SPAGHETTI ON LARGE PLATTER, PLACE CHICKEN PIECES AROUND PLATTER AND TOP WITH GRATED CHEESE TO TASTE

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