Post by Chris in NM on Oct 14, 2005 19:14:19 GMT -6
Chicken With Olives from Lisa - a very dear friend
My husband & I loved this recipe! Hope you enjoy this one!
Serves 6; 10 minute preparation; 5 hours on high, 8 hours on low; Good with yellow rice made from a mix!
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives (I used alot more)
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 pounds), skin and excess fat removed
1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.
2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
My husband & I loved this recipe! Hope you enjoy this one!
Serves 6; 10 minute preparation; 5 hours on high, 8 hours on low; Good with yellow rice made from a mix!
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives (I used alot more)
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 pounds), skin and excess fat removed
1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.
2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
