OLIVE CHICKEN

OLIVE CHICKEN...NOT JUST FOR OLIVE LOVERS! PROOF? ASK MY HUBBY! HE DESPISES OLIVES BUT LOVES THIS CHICKEN AND SAUCE!

1 CUT UP CHICKEN
GF FLOUR FOR DREDGING (I USED JULES)
2-3T. OLIVE OIL
3 GARLIC CLOVES CHOPPED
3C. CHICKEN BROTH
1C. WHITE WINE
1T. LEMON ZEST AND 2 SLICES LEMON
3T. FRESH ROSEMARY
1C. GREEN OLIVES, HALVES
SALT AND PEPPER TO TASTE

PUT THE FLOUR IN A ZIPLOC BAG AND DREDGE THE CHICKEN. HEAT THE OIL AND BROWN BOTH SIDES OF THE CHICKEN. ADD THE GARLIC AND COOK 1 MINUTE. ADD BROTH, WINE, ZEST, LEMON SLICES, ROSEMARY. BRING TO A BOIL. ADD SALT, PEPPER AND LOWER TO A SIMMER. COOK 30 MINS. ADD OLIVES AND COOK UNCOVERED 30 MINS. SERVE OVER RICE WITH LOTS OF THE SAUCE. BEFORE SERVING, I SHRED THE CHICKEN AND PLACE IT INTO THE SAUCE. IF YOU PREFER, SERVE THE CHICKEN PIECES WHOLE. REMOVE THE OLIVES FOR THE OLIVE DISLIKERS! HAHAAH