Castella Imports

Chicken with Greek Olives


2 ½ Lbs. (meaty chicken pieces (breasts, thighs, drumsticks)
2 Tbsp. Margarine or Butter
4 Oz. Fresh Mushrooms (sliced)
2 Tbsp. All-Purpose Four
½ Tsp. Castella Thyme
¼ Tsp. Castella Ground Black Pepper
1 Cup Chicken Broth
1 Tbsp. Raspberry Vinegar or Red Wine Vnegar
½ Cup Castella Kalamata Pitted Olives
Hot Cooked Rice


  1. If desired, skin chicken.  Rinse chicken; pat dry.  In a large, heavy skillet cook chicken in margarine or butter over medium heat for about 15 minutes, or till chicken is lightly browned, turning occasionally.  Reduce heat cover and simmer for 30-35 minutes, or till chicken is tender and no pink remains.  Transfer chicken to a serving platter, keep warm.
  2. Add mushrooms to skillet and cook over medium heat for 2-3 minutes, or till tender.  Stir in flour, thyme and pepper.  Add chicken broth and raspberry vinegar or red wine vinegar all at once.  Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more. Add in olives and heat through.  Pour over chicken.  Serve with rice.

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