Calamata Chicken Casserole

prep time:: 45 minutes
total time:: 1 hour, 45 minutes

Makes 5 to 6 servings

I got this recipe 7 years ago, shortly before Mother died. My sister and I were spending a night with her in Orangeburg. That night, my sister from Florida, a superb cook, fixed this exotic Latin dish. The next day I joined a group of tennis friends at Debourdeax where I shared the recipe with them. Two days later, my sister called from North Carolina somewhat miffed. She had been served “her” recipe for dinner by a new friend who had gotten it from a new friend (me) in Debordieu. So good it traveled from Florida to Orangeburg to Debordieu to Blowing Rock in a matter of days!

ingredients

Malt Vinegar or Cider
Garlic
Olive Oil
1/2 cup white wine
1 large onion
1 jar of pitted calamata olives
1/2 jar capers
4 or 5 deboned chicken breasts (can mix w/thighs) cut into size of choice
Salt and pepper

directions

1
Roll chicken in a mixture of 3 to 4 tablespoons cider, 1/2 teaspoon salt/pepper, and a couple of minced garlic cloves. Next roll in flour and brown in olive oil. Place chicken in casserole dish.
2
Pour excess oil from pan and add 1/2 cup white wine to pan. Steam scrapings and dump on chicken. Slice onion, add more olive oil to pan and brown onion slices. Add onion to chicken.
3
In bowl combine 2 diced, peeled tomatoes, a jar of pitted calamata olives, and 1/2 a jar of capers. Pour over chicken. Bake 350 for 45 min to 1 hour. Serve over rice or pasta.

Source: Nancy Elliott