INGREDIENTS

INSTRUCTIONS

1.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

A Message from our Provider:

“You’ve achieved nothing until you find God”