Recipe: Pollo con Aceitunas (Chicken with Olives)

Pollo con Aceitunas (Chicken with Olives)

Serves 4

Ingredients

Method

4 Boneless Chicken Breast

1 Onion

2 Garlic Cloves

2 Peppers (Red, Yellow or Green )

1 Tomatoes (Tinned, Chopped)

250 g. Mushrooms (Chestnut)

1 White Wine (Glass)

175 g. Olives (Green Pitted)

6 tbsp. Cream (Double)

15 g. Parsley (Chopped)

3 tbsp. Olive Oil

½ tsp. Salt & Pepper

Preheat the oven to 180ºC / 350º F

Heat the oil in the frying pan add the chicken and fry until golden brown all over. Remove the chicken from the pan.

Add chopped onion and garlic to the pan and fry over medium heat until they begin to soften.

Add chopped peppers and mushrooms and cook for 2-3 minutes, add tomatoes and season to taste with salt and pepper.

Transfer the vegetables to a casserole dish and arrange the chicken on top.

Add the wine to the frying pan and bring to the boil. Pour the wine over the chicken, cover and cook in a preheated oven for 50 minutes.

Remove the casserole from the oven, add the olives and mix them into the casserole, pour in the cream and replace the casserole lid, return to the oven and continue to cook for a further 10 - 20 minutes.

Serve with rice or pasta.