Tomato Olive Chicken

Tomato Olive Chicken

1/2 cup extra virgin olive oil, divided
1 4lb chicken, cut into 10 pieces, washed and patted dry
1 large yellow onion, finely sliced
1 small fennel, finely sliced
1 red bell pepper, chopped into strips
2 teaspoons sweet paprika 
1 24.7oz bottle Toscanini crushed tomatoes 
1 preserved lemon, chopped into small pieces or 1 lemon, juiced 
1 cup pitted green castelvetrano olives or pitted green olives, rinsed
1 bunch cilantro, roughly chopped 
1 cup white wine

Warm 1/4 cup olive oil over medium heat in a wide and deep skillet.
Place chicken pieces skin down and sauté for about 3 minutes until skin is golden. Flip chicken and sauté for 7 minutes. Set aside. 
Warm remaining olive oil in the skillet. Add onions and sauté until translucent.
Add the fennel and red pepper and sauté for 2 minutes. 
Place chicken over the vegetables. 
Sprinkle paprika over the chicken, then add the crushed tomatoes. 
Add the preserved lemon. If using lemon juice, add 1 teaspoon salt. 
Add olives. 
Cover the skillet, reduce heat and simmer for 20 minutes. 
If sauce appears too thick add 1/2 cup warm water. 
Add cilantro and white wine, cover and simmer for another 20 minutes. 
Serve with rice or roasted potatoes. 

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