Total Calories: 277
Dry chicken with paper towels, then sprinkle generously with salt and a few grindings of pepper. Brown chicken in a large skillet in hot olive oil (skin sidedown first, then turn). As the pieces become brown remove from skillet and set aside.
Add onions, garlic, green peppers and ham to the skillet and cook until vegetables are soft but not brown. Add tomatoes and cook until liquid evaporates and the mixture is thick.
Return chicken to skillet. Cover and simmer for 30 minutes or until chicken is tender. Add olives. Transfer to a heated bowl and serve at once.
This Casserole Of Chicken, Peppers and Olives recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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