- 1 broiler/fryer chicken (4 lbs.), cut up and skin removed
- 1/4 tsp. pepper
- 2 tbs. olive oil
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/2 cup chopped pimiento-stuffed olives
- 1/4 cup capers, drained
- 2 tbs. minced fresh oregano
- 1 tbs. minced fresh mint
- 1 tbs. cider vinegar
- 2 garlic cloves, minced
- 1 tsp. minced fresh thyme
How to make it
Sprinkle chicken with pepper. In large nonstick skillet, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
Combine remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to pan. Reduce heat; cover and simmer 20 to 25 minutes or until chicken juices run clear. Yield 8 servings ($1.61 per serving.
Nutritional Information(per serving)
- Calories: 217
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 73mg
- Sodium: 370mg
- Carbs: 2g
- Protein: 24g
- Fiber: trace
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