Peter H. HartzSpanish Chicken and Olive Braise
In The Fresh Meat Case
Spanish Chicken and Olive Braise
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 35min
Serves 6
- 530
Calories - 45g
Protein - 790mg
Sodium - 9g
Sat. Fat 
Ingredients
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup dry red wine
1 can diced tomatoes (28 ounces)
1 tbsp. capers
1/4 cup Spanish or Kalamata olives
Step 1
Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
Step 2
Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan
Step 3
Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.
Step 4
Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 to 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.
50 MIN
