SAUTEED CHICKEN WITH OLIVES

4 chicken breast halves, skin and bones intact
salt and pepper, to taste
2 tablespoons vegetable oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup chicken stock
1 tablespoons chopped fresh thyme
1/2 cup green olives, pitted and coarsely chopped

Sprinkle the chicken with salt and pepper. In a skillet large enough to hold the pieces in one layer, heat the oil over medium-high heat. Brown the chicken about 5 minutes per side or until it is golden. Transfer is to a plate.

Pour off all but 1 tablespoon of fat from the skillet. Add the shallots and garlic and cook, stirring, for 2 minutes.

Stir in the wine and scrape up all the browned bits from the skillet.

Add the stock and thyme. Return the chicken to the skillet, skin side up. Cover, lower the heat to medium, and cook the chicken 10 to 15 minutes more or until it is cooked through. Transfer the chicken to a serving platter and keep it warm.

Turn the heat up under the skillet then let the liquid bubble steadily for 5 minutes or until it reduces by half.

Add the olives. Tip any juices that have collected around the chicken into the skillet. Spoon the sauce over the chicken and serve at once.

Servings: 4
Source: Boston Globe, September 19, 2001