Romanian Chicken & Olive Stew
Dinner, Main Course
diced tomatoes ( 2 x 400 g )
large bay leaves
large black olives
salt if needed ( usually not )
Cut the chicken breast into strips.
Fry at high heat, with 3 tablespoons oil, for 5- 6 minutes, until golden.
At low heat, add the chopped onions and cook for 10 minutes, lided.
Add ½ glass of white wine, bay leaves and diced tomatoes.
Cook for half an hour.
Soak the olives for at least 10 minutes and drain.
Add olives and lemon slices, stir and cook for another 5 minutes, no more.
Salt to taste if needed but usually not and set aside 5 minutes before servings.
olive stew, romanian olive stew, stew