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Brown the chicken in the olive oil. Use a large pan and do not try to do the whole batch at once. Remove the chicken from the pan and drain most of the oil. Saute the garlic and onions until limp. Add the tomatoes and the drained olives and saute until tomatoes are soft. Add the pepper, oregano, wine and the chicken. Cover and simmer until the chicken is tender, about 30 minutes. Taste for salt. You should use very little as the olives are salty. Comments: You will become very fond of this dish. It is simple to prepare and offers such bright flavors that your dinner party or family evening will go very well indeed. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-28-1990 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 23 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 101.6mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.1g|
|Protein 0.4g||1 %|
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Calories per serving: 81
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