Oregano Olive Chicken

• 1 broiler/fryer chicken (4 pounds), cut up and skin removed
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/2 cup chopped pimiento-stuffed olives
• 1/4 cup capers, drained
• 2 tablespoons minced fresh oregano
• 1 tablespoon minced fresh mint
• 1 tablespoon cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme

1. Sprinkle chicken with pepper. In a
2. coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
3. Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

chicken, pepper, olive oil, white wine, olives, capers, fresh oregano, fresh mint, cider vinegar, garlic, thyme

Taken from www.tasteofhome.com/recipes/oregano-olive-chicken/ (may not work)