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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is especally good served with saffron rice. I have never made this myself, but I had it at a friends house once and thought it was delicious. Prep and cook times are approximate. Ingredients:
2 tablespoons olive oil |
5 lbs roasting chickens (or two 2-3 pound chickens, cut into serving pieces) |
2 tablespoons butter |
12 small white onions, peeled |
2 large green peppers, sliced into rings |
2 cloves garlic, minced |
1 pint cherry tomatoes, seeded and chopped |
1 tablespoon tomato paste |
1 tablespoon minced parsley |
1/2 teaspoon thyme |
1 bay leaf |
salt and pepper |
3/4 cup dry white wine |
1 cup strong chicken stock |
3/4 cup ripe olives, pitted |
2 tablespoons minced parsley |
Directions:
1. Heat olive oil in a large flameproof casserole and brown the chicken on all sides.
2. Remove chicken; add butter and onions to casserole and brown slowly.
3. Add green peppers and garlic and cook for 1 minute.
4. Add tomatoes and stir until coated with oil.
5. Stir in tomato paste, 1 tablespoon of parsley, thyme, bay leaf, salt, pepper and wine.
6. Simmer for 5 minutes, then add chicken stock.
7. Return chicken to casserole, cover and bake at 350 degrees for 1 1/2 hours or until tender, basting several times with the pan liquids.
8. Remove chicken to a heated platter.
9. Reduce cooking liquids over high heat for 5 minutes.
10. Skim grease.
11. Stir in the olives.
12. Pour sauce and vegetables over the chicken.
13. Sprinkle with 2 Tablespoons of parsley.
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