California Chili Chicken

In a bag, combine cornmeal and 1 t each salt and pepper. Shake a few chicken pieces at a time in mixture to coat.

In a nonstick 5-6 quart pan over medium-high heat, brown half of chicken in oil, turning as needed, about 6 minutes. Lower heat if coating begins to scorch. Repeat with second batch. Remove chicken.

To pan, add onion and garlic, stir often until golden, bout 5 minutes. Add chili powder and cumin, stir 1 minutes. Mix in wine, broth and almonds. Return chicken to pan. Slice enough olives to make ½ cup, sprinkle over the chicken. Set the whole olives aside.

Cover chicken, simmer until no longer pink in the thickest part, about 15 minutes, turning occasionally. Cook uncovered on medium high heat, stirring until sauce is very thick, about 2-3 minutes.

Skim fat from sauce. Serve chicken hot or cold. Garnish with whole olives and cilantro, season with salt and pepper.