This is delicious. There are lots of recipes on the internet for this dish, but this is the way my Mother used to make this dish. The vegetables and olives give it a fantastic flavor. You will not be disappointed!!
Ingredients
8-10 Chicken Thighs
1/2 Cup Flour
2 TBSP Olive Oil
3/4 Cup White Wine
2 Carrots, chopped
2 Stalks Celery, chopped
1 Medium Onion, chopped
1 Large Red Pepper, Chopped
1- 6/75 oz Jar Green Olives, Pitted and Chopped (1 Cup)
2 TBSP Olive Juice
1- 28 oz can Crushed Tomatoes
3/4 Cup Chicken Broth
2 Garlic Cloves, minced
1 1/2 tsp Dried Oregano
2 tsp Dried Basil Flakes
Salt & Pepper to taste
Instructions
Trim and skin the chicken thighs, then dredge them in flour. Heat the olive oil in a large dutch oven. Brown the chicken thighs on both sides. Set aside.
Add the celery, carrot, onion, garlic and red pepper to the olive oil and saute until just getting soft.
Add the olives, broth, wine, tomatoes, basil, oregano and olive juice.
Season with Salt and Pepper. Slow simmer for 5 minutes. Add the chicken back to the pot and simmer for 1 hour.
Sprinkle with grating cheese. Serve alone or over pasta.