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Chicken Smothered In Cracked Green Olives

Chicken Smothered In Cracked Green Olives is built on Chickens Whole Or Cut Up With Giblets, Ground Ginger, Freshly Ground Black Pepper, Pulverized Saffron, and Garlic. Keep it handy for the next time you cook it.

Ingredients

• 2
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1 tbsp
• 3/4 cup
• 1 cup
• 1/3 cup
• 1/2 tsp
• 1/2 tsp
• Salt
• 4 cup
• 1/2 cup

Method (preview)

1. 1

   Place the prepared chickens in a 5-1/2 quart casserole with all the ingredients except the olives and lemon juice.

2. 2

   Cover with 4 cups of water and bring to a boil, then reduce the heat, cover, and simmer 30 minutes, turning the chickens often in the sauce.

3. 3

   Meanwhile, pit the olives, using a paring knife.

4. 4

   Cover the olives with water, bring to a boil, and boil 5 minutes.

5. 5

   Drain, cover with fresh water, bring to a boil and boil 5 more minutes.

6. 6

   Repeat the procedure one more time.

7. 7

   Taste olives -- they should no longer be bitter: if they are, boil them again.

8. 8

   Drain and add to the casserole after the chicken has cooked 30 minutes.

9. 9

   Pour in the lemon juice and continue cooking until the chickens are very tender and the sauce is thick.

10. 10

    Transfer the chickens to an ovenproof serving platter and place in a hot oven to brown.

11. 11

    Reduce the liquid in the casserole to a thick gravy and adjust salt and lemon juice to taste.

12. 12

    To serve, cover the chickens completely with olives. Pour the sauce over and serve at once.