You can never have too many of these rustic meals to choose from!
Chicken with Olives
adapted from bell’alimento
10-12 chicken pieces (thighs, wings, legs, breasts…any combo you like)
1/2 large yellow onion, sliced
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 (28 ounce) can Italian peeled whole tomatoes
1/2 cup brandy
25 (approximately) mixed Mediterranean olives (or one type is fine…whatever you like/have on hand)
1 cup sliced mushrooms
1 green bell pepper, sliced
4 teaspoons capers
2 cups chicken broth
1/4 cup parsley, chopped
salt and pepper to taste
Pat chicken dry with paper towel. Sprinkle with salt and pepper, set aside.
Heat oil and butter in large skillet over high heat. Add onions and cook until slightly softened. Add chicken and brown on both sides. Add tomatoes, stir together and cook for about 10 minutes. Add brandy and let evaporate.
Add olives, mushrooms, pepper, capers and chicken broth. Season with a little more salt and pepper. Lower to simmer, cover and cook for about 45 minutes. Add parsley a few minutes before serving.