Spanish Style Chicken

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 lbs chicken
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons olive oil
• 1 (28 ounce) can whole tomatoes, undrained and cut up
• 4 cups potatoes, cut into 1/2 inch pieces (about 4)
• 1 medium onion, sliced
• 1/2 cup ripe olives, pitted
• 1/2 cup dry red wine or 1/2 cup chicken broth
• 2 tablespoons capers, drained (optional)
• 1 teaspoon dry basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Recipe

• 1 in a large plastic bag combine flour, salt and cayenne pepper. add chicken, a few pieces at a time, shaking to coat.
• 2 in a large dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly.
• 3 add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. bring to a boil; reduce heat.
• 4 simmer, covered, for 35-40 minutes until chicken is no longer pink.
• 5 transfer chicken to a serving dish. cover and keep warm.
• 6 in a small bowl combine the water and cornstarch; stir into tomato mixture.
• 7 cook and stir until thickened and bubbly. cook and stir for 2 minutes longer. pour tomato mixture over the chicken to serve.