BRAISED MEDITERRANEAN CHICKEN WITH OLIVES
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 40 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
2-1/2- to 3-lb. chicken, cut into serving pieces
2 large cloves garlic, finely chopped
1/3 cup pitted kalamata or pitted ripe olives, halved
2 tsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed (optional)
1/2 cup orange juice
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 tsp. ground black pepper
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Directions:
- Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Remove chicken and set aside; reserve drippings.
- Add garlic, olives and rosemary to reserved drippings and cook over medium heat, stirring occasionally, 2 minutes. Add orange juice, stirring up brown bits from bottom of skillet. Stir in Sauce and pepper. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer covered 30 minutes or until chicken is thoroughly cooked.
- Serve chicken and sauce, if desired, over hot cooked rice.
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