04 Sep

Balsamico Chicken With Olives

By Michael Roberts,
PRODIGY GUEST CHEFS COOKBOOK

4 Servings:

  • 1/2 Recipe Fricasseed Chicken (frozen or fresh)
  • 3 tb Tomato paste
  • 1/2 c Low-sodium chicken broth
  • 1/2 c Balsamic vinegar
  • 3/4 c Pitted green olives; drained
  • 1 tb Chopped fresh parsley

DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley.

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