Рецепт Chicken Braised With Green Olives
by Global Cookbook

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An assortment of chicken legs, thighs and wings weighing about 3 pounds
8 ounce Green olives, preferably Sicilian, julienned by cutting the flesh away from the pit
1/4 c. Extra virgin extra virgin olive oil
4 whl garlic cloves, lightly crushed Salt Freshly grnd black pepper
1/2 c. Dry white wine

1.Put half the olives and the anchovy fillets in a food processor and chop very finely. 2.Choose a lidded saute/fry' pan large sufficient to accommodate all the chicken in a single layer. Put the extra virgin olive oil and the garlic cloves in the pan and place over medium high heat. Saute/fry' till the garlic becomes golden then remove the cloves and throw away them. 3.Raise the heat to high and pat the chicken pcs dry with a paper towel and place them in the pan with the skin side down. Brown the chicken well on all sides then transfer it to a platter and season it with salt and pepper. 4.Add in the wine and vinegar to the pan and let it bubble away till it has reduced by almost half. Add in the minced olives and anchovies and return the chicken to the pan, turning them in the sauce. Lower the heat to medium low and cover the pan with the lid slightly askew. Cook, turning the chicken occasionally, till it is very tender when pricked with a fork, about 35 to 40 min. If all the liquid in the pan evaporates before the chicken is done add in a little water. 5.When the chicken is done uncover the pan and, if the sauce is too thin and watery, raise the heat to let it reduce. With the heat on medium low, add in the lemon juice, olive pcs and parsley and cook for 1 or possibly 2 min longer. Remove from the heat and serve warm.