Title: BALSAMICO CHICKEN WITH OLIVES
Categories: Poultry, Main dish
Yield: 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.
