Friday, June 29, 2012

Italian Chicken Dish

Chicken thigh & breast cut into 1/4 pieces (about 20 pieces)
1 pound Sicilian green olives-crack them
3/4 full small bottle of Capers
1 pound Italian black olives
1 bulb of garlic peeled and squeezed
Fresh parsley
Oregano to taste
1 cup wine vinegar
1/4 cup olive oil
1 cup diced celery
1 cup diced carrots
1 cup cut up onions

Fry chicken in olive oil enough to brown surface.  Put in roasting pan.
Blanch celery, carrots, and onions.  Put into roasting pan.
Combine olive oil, wine vinegar, parsley, garlic and pour over chicken.  Must be enough at the bottom of pan to cook through the chicken.

Cook at 325 degrees for approximately 1/2 hour uncovered.  Mix every so often.  The longer the chicken is cooked, the crunchier it is.

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