Chicken With Tomatoes and Olives |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe I made for a contest in high school home economics. We had to pick a recipe and practice it a few times before we went to the contest. I cannot recall if I got a ribbon or not, but I do remember how nervous and excited I was to be cooking in a room full of students and judges. My favorite part of the contest was tasting our food. Ingredients:
4 frying chicken quarters (breast quarters) |
1/2 cup flour |
2 tablespoons butter |
1 garlic clove, chopped |
1 cup chopped onion |
1/4 cup chopped carrot |
1/4 cup chopped celery |
2 cups tomatoes |
1/2 cup white wine |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup black olives, cut up |
Directions:
1. Wash chicken and pat dry.
2. Dredge chicken in flour, shaking off excess.
3. Heat butter and oil together in a deep skillet or Dutch oven.
4. Brown chicken well on all sides.
5. Remove chicken from pan.
6. Lightly brown garlic, onion, carrots, and celery in pan drippings.
7. Force tomatoes through a sieve or puree in blender.
8. Add tomatoes and wine to vegetables in pan or skillet.
9. Place chicken in sauce.
10. Simmer over low heat 30 minutes or until chicken is tender.
11. Add olives and heat through.
12. Serve chicken with rice, crusty bread, and a green salad.
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