Galletti alle Olive (Chicken with Olives)

• 9 pieces Chicken - Thighs, Legs, Wing
• 2 Tablespoons Extra Virgin Olive Oil
• 3- 1/2 Tablespoons Unsalted Butter
• 1/2 whole Onion, Chopped
• 1 can (28 Oz. Can) Italian Peeled, Whole Tomatoes
• 1/2 cups Brandy
• 1 can (6 To 8 Oz. Can) Olives, Sliced
• 2 cups Chicken Broth
• 4 teaspoons Capers
• 1/4 cups Fresh Parsley, Basil, Tarragon, Sage, Chopped, Plus Extra For Garnish
• Salt And Pepper, to taste

1. Pat your chicken pieces dry with a paper towel and then season them with salt and pepper; set aside.
2. In a large chicken fryer/skillet, heat your olive oil and butter over high heat.
3. When hot, add your onions and cook until theyre slightly wilted.
4. Add in your chicken pieces and brown on all sides.
5. Add in your tomatoes, stir through and cook for approximately 10 minutes.
6. Add in your brandy and let it evaporate.
7. Add in your olives, chicken broth, capers and season again with salt and pepper to taste.
8. Lower the heat to simmer and put a lid on the pan.
9. Cook for about 45 minutes until chicken is tender.
10. Five minutes before your dish is complete, add in your fresh chopped herbs.

chicken, olive oil, butter, onion, italian, brandy, olives, chicken broth, capers, fresh parsley, salt

Taken from tastykitchen.com/recipes/main-courses/galletti-alle-olive-chicken-with-olives/ (may not work)