OVEN-FRIED CHICKEN WITH OLIVES
Contributed By: Joy Peteros
Ingredients:
1.75kg (3 1/2lb) chicken, cut into serving pieces
Freshly ground black pepper
3 tbsp. olive oil
4 large tomatoes, peeled, seeded and quartered
20 pitted green olives
20 pitted black olives
Cooking Directions:
1. Preheat oven to 220C (425F). Dry chicken pieces on paper
towels and season well with black pepper. Place in a
flameproof casserole, drizzle with oil and bake,
uncovered for 20 minutes.
2. Add tomatoes and olives to casserole and take for 10-15
minutes longer or until chicken is tender. Using a
slotted spoon, transfer chicken to a heated serving dish
and keep warm.
3. Place casserole over a high heat and simmer juices,
stirring fofr 2-3 minutes or until sauce thickens
slightly. Spoon sauce and olives over chicken and serve.
(
geocities.com/researchtriangle/node/2402) (
geocities.com/researchtriangle/node) (
geocities.com/researchtriangle)