Chicken with Tomatoes and Olives

1. 1

   Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides.

2. 2

   Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 5 minutes on each side.

3. 3

   When the chicken has browned, transfer to a plate and set aside.

4. 4

   Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan.

5. 5

   After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper.

6. 6

   Stir until combined.

7. 7

   Return the chicken to the skillet with its juices.

8. 8

   Cover, turn the heat down to low and simmer for 20 minutes.

9. 9

   Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly.

10. 10

    Remove the chicken to a warmed platter.

11. 11

    Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken.

12. 12

    Serve hot.

13. 13

    *Note: Strained tomatoes can be readily found in most supermarkets in either the canned tomato or pasta aisles.

14. 14

    Sometimes the product may be referred to by its Italian name passato and can be found either bottled or cartoned, as is the case with the Pomi brand.

* Per serving · 4 servings · Values may vary.