CHICKEN: There's a bit of Mediterranean flavour to this easy-to-follow recipe.

BRAISED CHICKEN WITH OLIVES:




1 x 3 lb. chicken, cut in serving pieces

flour for dredging

4 tbsp. olive oil

2 cloves garlic, minced

1 each red & green peppers, sliced

½ cup dry red wine

4 tomatoes, peeled, seeded and chopped

2/3 cup Nicoise olives

4 anchovy fillets, pounded to a paste

salt and pepper

¼ tsp. each ground marjoram, thyme and basil




Rinse, pat dry chicken pieces and dredge them in flour, shaking off excess.

In a large heavy skillet, heat olive oil until hot and brown chicken pieces over medium-high heat for 2-3 minutes each side, or until they are golden. Season chicken pieces with salt and pepper to taste and remove with slotted spoon to a plate to keep warm.

Heat remaining oil in skillet up until hot and cook onion and peppers for 5 minutes. Pour off most of the fat and deglaze pan with red wine, scraping up brown bits slinging to bottom and sides of pan. Add tomatoes, olives, anchovy paste and the spices. Bring to a boil; then simmer sauce at reduced heat for 10 minutes. Return chicken pieces. Cover pan and simmer mixture together for 15 minutes, or until chicken pieces are tender.