Balsamico Chicken with Olives
Yield
2 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
chicken
|
*
|
| 3 | tablespoons |
tomato paste
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
balsamic vinegar
|
|
| ¾ | cup |
green olives
pitted |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
chicken
|
*
|
| 45 | ml |
tomato paste
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
balsamic vinegar
|
|
| 177 | ml |
green olives
pitted |
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
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 375℉ (190℃) F 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.
