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“This is especally good served with saffron rice. I have never made this myself, but I had it at a friends house once and thought it was delicious. Prep and cook times are approximate.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large flameproof casserole and brown the chicken on all sides.
  2. Remove chicken; add butter and onions to casserole and brown slowly.
  3. Add green peppers and garlic and cook for 1 minute.
  4. Add tomatoes and stir until coated with oil.
  5. Stir in tomato paste, 1 tablespoon of parsley, thyme, bay leaf, salt, pepper and wine.
  6. Simmer for 5 minutes, then add chicken stock.
  7. Return chicken to casserole, cover and bake at 350 degrees for 1 1/2 hours or until tender, basting several times with the pan liquids.
  8. Remove chicken to a heated platter.
  9. Reduce cooking liquids over high heat for 5 minutes.
  10. Skim grease.
  11. Stir in the olives.
  12. Pour sauce and vegetables over the chicken.
  13. Sprinkle with 2 Tablespoons of parsley.

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