2-2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 tablespoons margarine or butter
4 ounces fresh mushrooms,sliced
2 tablespoons all-purposeflour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon raspberry vinegar or red wine vinegar
1/2 cup Kalamata olives, pitted, or 1/2 cup sliced pitted ripe olives
Hot cooked rice
If desired, skin chicken. Rinse chicken; pat dry. In a large, heavy skillet cook chicken in margarine or butter over medium heat for about 15 minutes, or till chicken is lightly browned, turning occasionally. Reduce heat; cover and simmer for 30-35 minutes, or till chicken is tender and no pink remains. Transfer chicken to a serving platter; keep warm.
Add mushrooms to skillet and cook over medium heat for 2-3 minutes, or till tender. Stir in flour, thyme, and pepper. Add chicken broth and raspberry vinegar or red wine vinegar all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add olives and heat through. Pour over chicken. Serve with rice.
Active Time: 20 Minutes
Total Time: 50 Minutes
Yield: 4 Servings