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Balsamico Chicken with Olives

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Submitted by rdn1700

YIELD

2 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

½ 0.5
EACH EACH CHICKEN *
3 45
TABLESPOONS ML TOMATO PASTE
½ 118
CUP ML CHICKEN BROTH
½ 118
¾ 177
CUP ML GREEN OLIVES
pitted *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 97 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 125mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 12%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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