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2 1/2
- 3
pounds meaty chicken pieces (breasts, thighs, and drumsticks)
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1
medium onion, finely chopped
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1
tablespoon olive oil or cooking oil
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1
small carrot, finely chopped
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2
- 3
tablespoons snipped Italian or curly-leaf parsley
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2
cloves garlic, minced
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1
teaspoon dried sage, crushed
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1/4
teaspoon pepper
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1/2
cup chicken broth
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1/2
cup dry white wine
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2
tablespoons tomato paste
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1
teaspoon cornstarch
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1
tablespoon cold water
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1/3
cup sliced pitted ripe olives or Italian black olives in brine
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1/3
cup sliced pitted green olives
1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
2. Add the onion, carrot, parsley, garlic, sage, and pepper to skillet; cook for 4 to 5 minutes or until vegetables are tender. Stir in chicken broth, wine, and tomato paste. Return chicken to skillet. Spoon sauce over chicken. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Remove chicken from the skillet; keep warm.
3. For sauce, skim fat from the mixture in skillet. In small bowl stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Stir in sliced olives; cook and stir for 2 minutes more. To serve, spoon sauce over chicken. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 331,
- Protein (gm) 30,
- Carbohydrate (gm) 11,
- Fat, total (gm) 17,
- Cholesterol (mg) 86,
- Saturated fat (gm) 4,
- Sodium (mg) 797,
- Percent Daily Values are based on a 2,000 calorie diet
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