Mediterranean Chicken

This recipe is based on one from the March 2004 issue of Bon Appetit. I've changed the collection of tomato products and adjusted the fat content. It's a light, refreshing chicken dish, best served with a rice or barley pilaf and a green vegetable.


In a large pot, warm the olive oil. Brown the chicken over high heat. Sprinkle with freshly ground pepper while browning. Transfer the chicken to a cutting board and slice diagonally. The chicken will still be raw in the middle, but don't worry, it will be put back into the sauce to complete the cooking. Add mushrooms to the same pot, and stir until they are beginning to exude liquid. Add the olives and chopped tomatoes with their juice, the garlic, shallots, and capers. Stir to incorporate the browned chicken residue. Add the sliced chicken, tomato powder in water (or tomato paste), and fresh tiny tomatoes. Stir to mix all the ingredients. Cover and simmer for about 10 minutes. Taste and correct salt and pepper. Continue to slowly simmer until chicken is just cooked through. Don't overcook or the chicken will be dry. Serve with rice or barley pilaf and garnish with parsley and/or toasted pine nuts.
Serves 10.
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