Braised chicken with olives

Chicken second courses

When I've cooked something new, the question is: Would I make this again? When the answer is yes, I make a record of the recipe and date it. I goes into a notebook for future reference and refinement. I'm not sure how I came up with this; my recipe is dated May of 2002. It is likely that I had bought a chicken, wanted to cook it a different way and all of the ingredients were on hand. It is truly a one pan meal. Some pasta would be a fine accompaniment for the resulting sauce.