Quick Chicken and Olive Casserole
2-3 lbs (900-1350 g) chicken thighs or parts, skinless if desired Salt and freshly ground pepper to taste 1 cup (250 ml) beer, white wine, or chicken stock 1 can (6 oz, 170 g) tomato paste 2-4 cloves garlic, finely chopped 1 can (4 oz, 110 g) diced green chiles 1 cup (250 ml) pitted black or green olives
Season the chicken with salt and pepper and place in a greased baking dish. Whisk together the beer, tomato paste, garlic, and green chiles and pour over the chicken. Bake covered in a preheated 350F (180C) oven until the chicken is cooked through, about 1 hour. Remove the lid, add the olives, and bake uncovered for 5 minutes. Serves 4 to 6. |