Chicken With Tomatoes and Olives

• 4 frying chicken quarters (breast quarters)
• 12 cup flour
• 2 tablespoons butter
• 1 garlic clove, chopped
• 1 cup chopped onion
• 14 cup chopped carrot
• 14 cup chopped celery
• 2 cups tomatoes
• 12 cup white wine
• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 14 teaspoon pepper
• 34 cup black olives, cut up

1. Wash chicken and pat dry.
2. Dredge chicken in flour, shaking off excess.
3. Heat butter and oil together in a deep skillet or Dutch oven.
4. Brown chicken well on all sides.
5. Remove chicken from pan.
6. Lightly brown garlic, onion, carrots, and celery in pan drippings.
7. Force tomatoes through a sieve or puree in blender.
8. Add tomatoes and wine to vegetables in pan or skillet.
9. Place chicken in sauce.
10. Simmer over low heat 30 minutes or until chicken is tender.
11. Add olives and heat through.
12. Serve chicken with rice, crusty bread, and a green salad.

chicken quarters, flour, butter, garlic, onion, carrot, celery, tomatoes, white wine, chili powder, ground cumin, salt, pepper, black olives

Taken from www.food.com/recipe/chicken-with-tomatoes-and-olives-349934 (may not work)