Chicken with Olives

Ingredients:

1.5 kg (about 3 lb) chicken pieces

2 tbsp olive oil

2 tbsp butter or margarine

1 garlic clove, pressed

140 ml (⅔ cup) white wine

140 ml (⅔ cup) chicken stock

Salt and pepper, to taste

2 tbsp finely chopped parsley

20 pitted black and green olives

4 zucchinis, cut into 1.25 cm (½ in) pieces

Instructions:

Brown the chicken: Heat the olive oil in a large sauté pan or casserole. Add the butter or margarine. When foaming, place the chicken pieces skin-side down and brown both sides. You may need to do this in batches.

Simmer the chicken: Turn the chicken skin-side up. Add pressed garlic, wine, chicken stock, salt, and pepper. Bring to a simmer. Cover and cook over medium heat for 30–35 minutes, until the chicken is nearly cooked through.

Prepare the zucchinis:

Trim the ends of the zucchinis. Cut small zucchinis in half lengthwise, larger ones into quarters. Then cut into 1.25 cm (½ in) pieces. Add the zucchini to the pan and cook for 10 minutes. Add olives and parsley: When the chicken and zucchini are cooked, stir in the olives and heat briefly. Sprinkle with chopped parsley.

Serve:

Transfer to a serving dish and serve immediately.