Chicken With Tomatoes and Olives
"This is a recipe I made for a contest in high school home economics. We had to pick a recipe and practice it a few times before we went to the contest. I cannot recall if I got a ribbon or not, but I do remember how nervous and excited I was to be cooking in a room full of students and judges. My favorite part of the contest was "tasting" our food."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 4 frying chicken quarters (breast quarters)
- 1⁄2 cup flour
- 2 tablespoons butter
- 1 garlic clove, chopped
- 1 cup chopped onion
- 1⁄4 cup chopped carrot
- 1⁄4 cup chopped celery
- 2 cups tomatoes
- 1⁄2 cup white wine
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup black olives, cut up
directions
- Wash chicken and pat dry.
- Dredge chicken in flour, shaking off excess.
- Heat butter and oil together in a deep skillet or Dutch oven.
- Brown chicken well on all sides.
- Remove chicken from pan.
- Lightly brown garlic, onion, carrots, and celery in pan drippings.
- Force tomatoes through a sieve or puree in blender.
- Add tomatoes and wine to vegetables in pan or skillet.
- Place chicken in sauce.
- Simmer over low heat 30 minutes or until chicken is tender.
- Add olives and heat through.
- Serve chicken with rice, crusty bread, and a green salad.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
