Chicken With Green Olives

• 5 anchovy fillets
• 1 1/2 cups (8 ounces) green olives, slivered and divided
• 3 pounds chicken legs, thighs, and wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 4 garlic cloves, peeled and crushed
• 1/2 cup dry white wine
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 3 tablespoons lemon juice
• 3 tablespoons finely chopped fresh Italian parsley

1. Process anchovy fillets and 3/4 cup green olives in a food processor until chopped, stopping to scrape down sides; set aside.
2. Sprinkle chicken with salt and pepper. Brown chicken on all sides in hot oil in large skillet over medium-high heat. Remove chicken, reserving 2 teaspoons drippings in skillet; add garlic, and saute 1 minute. Add white wine and vinegar; cook 2 minutes stirring to loosen browned particles. Stir in anchovy mixture and 2 tablespoons water.
3. Return chicken to skillet, turning to coat pieces in sauce.
4. Cook, covered, over medium-low heat 45 minutes or until chicken is tender. (Stir in additional water, if needed.)
5. Add 3 tablespoons lemon juice, Italian parsley, and remaining 3/4 cup green olives; cook 1 to 2 more minutes. Serve immediately.

anchovy, green olives, chicken, salt, pepper, olive oil, garlic, white wine, red wine vinegar, water, lemon juice, fresh italian parsley

Taken from www.myrecipes.com/recipe/chicken-with-green-olives (may not work)