- 3 tbsp (45 mL) olive oil
- 4 cloves garlic, peeled and smashed
- 1 chicken (about 4 ½ lbs/2.25 kg), cut into parts or equivalent weight of pre-cut chicken pieces
- 1 cup (250 mL) dry white wine
- 2 tbsp (25 mL) balsamic vinegar
- 1 cup (250 mL) whole black olives, pitted
- 1 cup (250 mL) finely chopped black olives
- ½ cup (125 mL) chopped flat-leaf parsley
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- Fresh lemon wedges (optional)
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute or until softened. Do not allow to brown. Add chicken pieces; cook until browned on all sides.
- Add wine and vinegar; increase heat slightly and bring to a gentle boil. Cook for about 5 minutes. Add whole and chopped olives, parsley, salt and pepper. Stir until well mixed.
- Reduce heat, cover and simmer for 20 to 30 minutes, periodically turning chicken to make sure it cooks thoroughly. Add a splash of water or wine if chicken looks too dry.
- Arrange chicken pieces on a warm serving platter and pour sauce over. Serve with fresh lemon wedges if desired.