Thursday, January 8, 2009

Chicken with Olives and Lemon

2 tbl olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tbl chopped cilantro, divided
1 tsp salt
1/2 tsp pepper
2-1/2 lbs chicken parts
1 lemon, sliced
1/3 c. green olives

Heat oil in a large skillet or Dutch oven. Stir in onion, garlic, 1 tbl cilantro, salt & pepper. Add chicken parts and turn to coat with onion mixture. Arrange lemon slices on top. Cover and simmer 1/2 hr. Turn chicken over, cover and cook another 1/2 hr. Remove chicken and lemon from the skillet and keep warm. Increase the heat under the skillet and cook until contents are reduced to a thick sauce. Add the olives and heat through. Pour the sauce and olives over the chicken and serve.

4-6 servings

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