Chicken With Olives

• 2 1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1 Tbsp. olive oil or cooking oil
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 2 to 3 Tbsp. snipped Italian or curly-leaf parsley
• 2 cloves garlic, minced
• 1 tsp. dried sage, crushed
• 1/4 tsp. pepper
• 1/2 c. chicken broth
• 1/2 c. dry white wine
• 2 Tbsp. tomato paste
• 2 tsp. cornstarch
• 1 Tbsp. cold water
• 1/3 c. sliced pitted ripe olives or Italian black olives in brine
• 1/3 c. sliced pitted green olives

1. Skin chicken.
2. In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly.
3. Remove chicken; set aside

chicken, olive oil, onion, carrot, italian, garlic, sage, pepper, chicken broth, white wine, tomato paste, cornstarch, cold water, olives, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115190 (may not work)