| Chicken with Olives
1/4 cup of olive oil
One 3 pound chicken, cut into serving pieces
2 cloves garlic, peeled and finely chopped
1 sprig fresh rosemary or 1/4 teaspoon of dried rosemary
1 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
2 ripe tomatoes, skinned and cut into chunks
16 black pitted olives
3 tablespoons of chicken broth
Basil leaves, for garnish |
|
Heat oil in large, heavy frying pan with lid. Brown the chicken pieces and giblets well over medium heat. Combine the chopped garlic and rosemary, and sprinkle over chicken. Season with salt and pepper. Cover and cook for 15 minutes over low heat. Add the tomatoes, olives, and broth. Simmer for 15 minutes longer, adding more bouillon if necessary. Transfer to heated serving dish. Garnish with basil leaves, and serve. Serves 4 |
