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Chicken with Tomato Sauce and Olives Recipe

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This recipe for Chicken with Tomato Sauce and Olives, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Carnesecchi & John A. Mendiola
Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8-10 Pieces of chicken (thighs and drumsticks), with skin.
1 Can tomato paste
Chicken stock
1 Red onion
Lots a garlic (about 4 cloves)
2 T. Sugar
2 tsp. Salt
Pepper to taste
Handful of basil, chopped
2 tsp. Crushed red pepper or to taste
Extra virgin olive oil
1 Small bottle pitted green olives with pimiento slices (7oz.)
1 Small bottle of roasted red pepper, sliced

Directions:
Directions:
Pour olive oil in a skillet. Add the garlic, red onion, and crushed red pepper.

Saute until onion is caramelized. Add the chicken pieces and cook until brown at all sides.

Add 1 can tomato paste + enough chicken stock to cover the chicken pieces. 2 T. sugar, 2 tsp. salt, pepper to taste, and the basil.

Simmer in low heat, covered, for about 1 hour, until very tender.

Add the drained bottle of olives with pimiento, roasted red pepper, and cook for an additional 5 minutes.

Serve over cooked pasta of your choice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr and 15 minutes
Personal Notes:
Personal Notes:
Serve with mashed potatoes, placing a fillet on top of mash. Add a generous compound (lemon) butter pate on each fillet and garnish with sprig of parsley.

 

 

 

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