Recipes:
Black-Olive Chicken Bake
INGREDIENTS
* 1/4 cup olive oil
* 3 pounds assorted chicken pieces
* 2 tomatoes, chopped
* 1 clove garlic, minced
* 3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
* 1/4 teaspoon dried thyme
* 3/4 cup chicken broth
* 2 tablespoons lemon juice
* 1 cup sliced black olives
* 1/8 teaspoon cayenne pepper
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MAKE AHEAD
Combine the tomatoes, garlic, parsley, thyme, broth, and lemon juice in step 2 up to 2 hours ahead.
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VARIATION
For a marvelous Mediterranean flavor; use either green or kalamata olives.
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DIRECTIONS
**1.** Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium-high heat; add chicken. Cook, turning occasionally, until browned, about 5 minutes per side.
**2.** Add tomatoes, garlic, parsley, thyme, broth, and lemon juice to skillet; stir well. Cover skillet.
**3.** Place skillet in oven. Bake chicken for 20 minutes, basting occasionally with sauce.
**4.** Add olives to skillet. Bake for 10 minutes longer or until juices run clear when meat is pierced with a knife. Sprinkle cayenne pepper over top just before serving.
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Make It Quicker
* To quickly yield juice from lemons, keep at room temperature before squeezing.
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