INGREDIENTS

INSTRUCTIONS

Put half the olives and the anchovy fillets in a food processor and
chop very finely. 2.Choose a lidded saute' pan large enough to
accommodate all the chicken in a single layer. Put the olive oil and
the garlic cloves in the pan and place over medium high heat. Saute'
until the garlic becomes golden brown then remove the cloves and
discard them. 3.Raise the heat to high and pat the chicken pieces dry
with a paper towel and place them in the pan with the skin side down.
Brown the chicken well on all sides then transfer it to a platter and
season it with salt and pepper. 4.Add the wine and vinegar to the pan
and let it bubble away until it has reduced by almost half. Add the
chopped olives and anchovies and return the chicken to the pan,
turning them in the sauce. Lower the heat to medium low and cover the
pan with the lid slightly askew. Cook, turning the chicken
occasionally, until it is very tender when pricked with a fork, about
35 to 40 minutes. If all the liquid in the pan evaporates before the
chicken is done add a little water. 5.When the chicken is done  uncover
the pan and, if the sauce is too thin and watery, raise the  heat to
let it reduce. With the heat on medium low, add the lemon  juice, olive
pieces and parsley and cook for 1 or 2 minutes longer.  Remove from the
heat and serve hot. Posted to recipelu-digest Volume  01 Number 430 by
"Diane Geary." <diane@keyway.net> on Jan 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 4.3mg
Sodium: 1055.9mg
Potassium: 457.3mg
Carbohydrates: 30.1g
Fiber: 4.8g
Sugar: 5.9g
Protein: 6.6g