CHICKEN AND OLIVES
- Yield 6 TO 8 servings
- Prep 20 MINUTES
- Cook 78 -80 MINUTES
Ingredients
- 1 medium CHICKEN CUT INTO PIECES (QUARTER THE BREASTS)
- 1 teaspoon SALT AND PEPPER
- 1/3 cup OLIVE OIL
- 1 large YELLOW ONION-CHOPPED
- 1 1/4 cups PITTED BLACK OLIVES
- 1 1/4 cups PITTED GREEN OLIVES
- 1 1/2 cups WHITE WINE
- 2 cups CRUSHED TOMATOES
- 1/2 can TOMATO PASTE
- 2 teaspoons DRIED OREGANO
- 1 pound SPAGHETTI
- 1/3 cup 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
