Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken
Vegetables Wrv
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 tablespoons Olive oil
3 pounds Chicken -- cut up
1 large Onion -- chop fine
2 Cl garlic -- chop
1 pound Zucchini; peel -- chop fine
1 pound Tomatoes; peel -- chop
1 tablespoon Oregano
1 teaspoon Thyme
Salt and pepper
16 Green olives -- pit
Heat the oil in a pan and fry the chicken pieces until golden brown.
Remove and reserve chicken. In the same oil, fry the onion and garlic
until they start to turn soft. Add the zucchini, tomatoes, oregano and
thyme.
Continue to fry until some of the sauce has been reduced. Replace the
chicken in the pan and season lightly with salt and pepper. Cover and
cook over a low heat for approximately 1 hour, stirring occasionally. 10
minutes before the chicken is ready, rinse the olives and add them to
the pan. Stir well and cook with the rest of the ingredients. Serve with
white rice. Source: The Times-Picayune, NOLA. MM Waldine Van Geffen
vghc42a.
