2 tablespoon olive oil
1 3-lb chicken, cut into 8 pieces
4 medium onions, each cut into 8 wedges
1/4 lb mushrooms, sliced
2 cloves garlic, finely chopped
1 cup reduced-sodium chicken broth
1 tablespoon fresh or 1 t dried thyme leaves
1 bay leaf
1 lb ripe plum tomatoes
1/2 cup brine-cured small ripe olives
1/4 teaspoon salt (opt.)
1/8 teaspoon ground black pepper
1 fresh thyme sprigs and bay leaves; (opt.)
1. In 5-quart Dutch oven or kettle, heat oil over medium heat. Add chicken and brown well on all sides. Transfer pieces to bowl as they brown. Add onions to Dutch oven; saute 2 minutes. Stir in mushrooms and garlic; saute 1 minute. Add broth, thyme, and bay leaf; heat to boiling.
2. Return chicken to Dutch oven. Cover and cook over low heat 15 minutes.
3. Meanwhile, in 3-quart saucepan, heat 2 inches water to boiling. Drop tomatoes into boiling water and heat a few seconds. Drain and rinse tomatoes with cold water. Peel, halve, and seed tomatoes. Cut tomatoes into chunks.
4. Transfer chicken to serving dish. Gently stir tomatoes and olives into Dutch oven. Cook until heated through. Season tomato mixture with salt, if desired, and the pepper; spoon into serving dish; garnish with thyme and bay leaves, if desired.
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