Chicken Cacciatore with Olives

Olives add a robust flavor to this classic rustic Italian dish. A savory dish that’s easy to make!

Ingredients
1/2 cup Olinda Ridge extra virgin olive oil
3 garlic cloves, chopped
3 lbs tender chicken breast, cut into pieces
1 cup dry white wine
1/2 cup kalamata (or other) black olives, pitted and halved
1 teaspoon oregano
2 cups of diced Italian tomatoes
salt and fresh ground black pepper, to taste

Preparation
Place 2-3 tablespoons of the olive oil in skillet and brown the chicken until a golden color on each side. Remove from the skillet and set aside.

In the same skillet, add the white wine over high heat and let the alcohol burn off, about 2-3 minutes. Add the garlic and let cook for 2-3 minutes. Then add the extra virgin olive oil and oregano and stir together for another 2-3 minutes. Finally, add the tomatoes and olives. Let simmer for 15 to 20 minutes over medium heat.

Transfer the chicken to the skillet and let cook for another 5-10 minutes. Season with salt and pepper as needed.

Serves 6

Optional: For extra flavor or variety, add roasted mushroom caps drizzled with extra virgin olive oil and sherry vinegar during the last 5 minutes of cooking.