1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
4 garlic cloves, minced
10 oil-cured or black olives, pitted and halved
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.
I have rated & reviewed this dish previously, but new system obviously erased old reviews. Too bad, as this is really a great dish that should get a little more attention.
With such simple ingredients, be sure to use the best you can find; if you serve to company, be sure to plate it to show off it's beauty as well as it's great taste!
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