By SUSAN NICHOLSON Universal Press Syndicate
Readers know what a fan I am of my slow cooker, and here’s a great recipe for Chicken With Potatoes and Olives to try. Use the leftovers to make Casablanca Chicken ( recipe below ).
CHICKEN WITH POTATOES AND OLIVES
2 large peeled potatoes, cut into ½ -inch pieces
1 large green bell pepper cut into thin strips
1 medium chopped onion
1 (15-ounce) can tomato sauce
½ cup dry white wine or fat-free chicken broth
½ cup rinsed whole pimento-stuffed olives
4 ½ teaspoons minced garlic
4 ½ teaspoons olive oil
1 tablespoon tomato paste
¼ teaspoon salt
½ teaspoon pepper
1 bay leaf
3 pounds bone-in, skinless chicken thighs and legs, excess fat removed
In a 4-quart or larger slow cooker, combine potatoes, bell pepper, onion, tomato sauce, wine or broth, olives, garlic, oil, tomato paste, salt and pepper and bay leaf; mix well. Add chicken; stir to coat. Cover and cook on Low for 8 hours or on High for 5 hours, or until chicken is cooked through and potatoes are tender. Remove bay leaf and serve. Makes 6 servings.
PER SERVING: Calories 405 (40% fat) Fat 18 g (4 g sat) Cholesterol 115 mg Sodium 872 mg Fiber 2 g Carbohydrates 22 g Protein 18 g
SOURCE: Adapted from Woman’s Day magazine
Combine the 2 cups leftover chicken and potatoes with 1 (15-ounce) can rinsed chickpeas, 1/2 cup golden raisins and 1/4 cup fat-free chicken broth; mix well. Heat through. Spoon over couscous and top with crumbled, reduced-fat feta cheese. Serve with sliced seeded cucumbers and flatbread. Fresh blueberries are good for dessert.
Save 2 servings of the entree for up to 4 days; freeze it up to 4 months.