Chicken With Garlic And Olives

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By dennis baker. from fine cooking issue #17.

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Steps

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In a large saut pan over medium-high heat , heat the olive oil.

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Add the onion and garlic , cook for 1 min.

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, and then add the chicken.

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Cook , turning frequently , until the chicken is browned on all sides.

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Add the wine , vinegar , stock , oregano , and bay leaf.

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Cover the pan , reduce the heat to medium low , and simmer until the chicken feels firm and its juices run clear when pierced , about 30 minute remove the chicken from the pan.

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Bring the broth to a gentle boil , skim the surface , and cook until the sauce has reduced by one-third.

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Stir in the olives and anchovies.

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Add the parsley , salt , and pepper.

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To serve , pour the sauce over the chicken.

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Ingredients

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olive oil, onion, garlic, chicken pieces, dry white wine, white wine vinegar, homemade chicken stock, dried oregano, bay leaf, black olives, anchovies, flat leaf parsley, salt & freshly ground black pepper