Ingredients:
2 tablespoons olive oil
3 lbs chicken, cut into 8 pieces
1/4 cup minced onions
4 cloves garlic, minced
2 bay leaves
salt and pepper
1 cup dry red wine
1/4 cup tomato paste
2 teaspoons paprika
2 cups chicken broth
1/2 cup green olives, pitted
minced fresh parsley
Directions:
Heat oil in heavy, large skillet over medium-high heat.
Pat chicken dry.
Add to skillet and brown well on all sides.
Add onion, garlic, bay leaves and season to taste.
Cook 2 minutes.
Pour in wine and cook until evaporated.
Blend in tomato paste and paprika.
Reduce heat to low.
Add broth; cover and cook 15 minutes.
Add olives and cook until chicken is tender, about 10 minutes.
Garnish with parsley.
Great served with egg noodles or mashed potatoes.
Servings: 6
Time preparation: 5 min.
Time total: 50 min.