Sunday, March 31, 2013
2 shallots, chopped
3 tomatoes, sliced
1 C. chicken broth
Salt and freshly ground pepper
1/2 C. Spanish green olives
1/2 C. black olives
Skin the chicken and trim off any excess fat.
Heat the oil in a large sauté pan over medium heat. Stir in the thyme and oregano and add the chicken. Sauté, turning the pieces as they become golden, 3-4 minutes on each side.
Add the shallots and tomatoes and stir until soft, 2-3 minutes. Pour in 1/2 cup of the stock and bring to a boil. Deglaze the pan by stirring to dislodge any browned bits. Season to taste with salt and pepper.
Add the green and black olives, reduce the heat to low, cover and simmer gently for 30 minutes.
Stir the sauce and then pour in the remaining 1/2-cup of stock. Simmer until the chicken is tender, about 15 minutes.
Transfer the chicken to a warmed platter with the sauce and serve.