Tuesday, December 28, 2010

Chicken and Olives

4-6 boneless chicken breasts or thighs
1 jar green olives with pimentoes (sliced)
1 onion, chopped
2 bay leaves
1 can chicken broth
3-4 T. flour
Olive oil

1.  Brown chicken pieces in a skillet in small amount of olive oil.  Don't add salt.
2.  Take chicken out and brown onions in the skillet.
3.  Add flour to the onions.
4.  Return chicken to the skillet.  Add chicken broth, olives (don't put all the juice in), and bay leaves.
5.  Add 1-2 T. of olive juice.  Cook chicken until done. 
6.  Simmer for 45 minutes
7.  Serve over biscuits.

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