CHICKEN WITH OLIVES AND BEER-TOMATO SAUCE
1 (6 ounce) can tomato paste
1 cup beer, allowed to go flat
Salt
2 cloves garlic, minced
1 (4 ounce) can diced green chilies, drained
1 (3 to 3 1/2 pound) chicken, cut into serving pieces
Ground black pepper (to taste)
Nonstick cooking spray or vegetable oil
1 cup pitted black olives, drained
Preheat oven to 350 degrees F.
In medium bowl, whisk together tomato paste, beer, 1/4 teaspoon salt, garlic and chilies. Set aside.
Season chicken with salt and pepper to taste. Place in 4-quart casserole dish lightly coated with cooking spray or oil. Pour sauce over chicken.
Cover; bake until chicken is no longer pink in center, about 1 hour. Add olives; cook, uncovered, 5 minutes longer.
Makes 6 servings
Source: The Big Book of Casseroles by Maryana Vollstedt
1 (6 ounce) can tomato paste
1 cup beer, allowed to go flat
Salt
2 cloves garlic, minced
1 (4 ounce) can diced green chilies, drained
1 (3 to 3 1/2 pound) chicken, cut into serving pieces
Ground black pepper (to taste)
Nonstick cooking spray or vegetable oil
1 cup pitted black olives, drained
Preheat oven to 350 degrees F.
In medium bowl, whisk together tomato paste, beer, 1/4 teaspoon salt, garlic and chilies. Set aside.
Season chicken with salt and pepper to taste. Place in 4-quart casserole dish lightly coated with cooking spray or oil. Pour sauce over chicken.
Cover; bake until chicken is no longer pink in center, about 1 hour. Add olives; cook, uncovered, 5 minutes longer.
Makes 6 servings
Source: The Big Book of Casseroles by Maryana Vollstedt
MsgID: 371653
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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