*  Exported from  MasterCook II  *
 
                        Chicken and Olive Casserole
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Chicken
                 Vegetables                       Wrv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    4      tablespoons   Olive oil
    3      pounds        Chicken -- cut up
    1      large         Onion -- chop fine
    2                    Cl garlic -- chop
    1      pound         Zucchini; peel -- chop fine
    1      pound         Tomatoes; peel -- chop
    1      tablespoon    Oregano
    1      teaspoon      Thyme
                         Salt and pepper
   16                    Green olives -- pit
 
 Heat the oil in a pan and fry the chicken pieces until golden brown.
 Remove and reserve chicken. In the same oil, fry the onion and garlic
 until they start to turn soft. Add the zucchini, tomatoes, oregano and
 thyme.
 Continue to fry until some of the sauce has been reduced. Replace the
 chicken in the pan and season lightly with salt and pepper. Cover and
 cook over a low heat for approximately 1 hour, stirring occasionally. 10
 minutes before the chicken is ready, rinse the olives and add them to
 the pan. Stir well and cook with the rest of the ingredients. Serve with
 white rice. Source: The Times-Picayune, NOLA. MM Waldine Van Geffen
 vghc42a.
 
                    - - - - - - - - - - - - - - - - - -