Chicken Braised with Green Olives
| Yield: | 4 Servings |
| Categories: | Poultry |
| An assortment of chicken legs; thighs and wings weighing about 3 pounds | ||
| 8 | oz | Green olives; preferably Sicilian, julienned by cutting the flesh away from the pit |
| 1/4 | c | Extra virgin olive oil |
| 4 | Whole garlic cloves; lightly crushed | |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | Dry white wine |
| 3 | tb | Red wine vinegar |
| 5 | Whole anchovy fillets | |
| 2 | tb | Parsley; finely chopped |
| 3 | tb | Lemon juice |
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