Chicken braised with green olives
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Chicken braised with green olives
  Chicken    Poultry    Greens  
Last updated 6/12/2012 1:13:37 AM. Recipe ID 42138. Report a problem with this recipe.
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      Title: Chicken braised with green olives
 Categories: Poultry
      Yield: 4 Servings
           An assortment of chicken
           -legs; thighs and wings
           -weighing about 3 pounds
      8 oz Green olives; preferably
           -Sicilian, julienned by
           -cutting the flesh away from
           -the pit
    1/4 c  Extra virgin olive oil
      4    Whole garlic cloves; lightly
           Freshly ground black pepper
    1/2 c  Dry white wine
      3 tb Red wine vinegar
      5    Whole anchovy fillets
      2 tb Parsley; finely chopped
      3 tb Lemon juice
  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. 

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Recipe ID 42138 (Apr 03, 2005)

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