Ingredients
1 broiler/fryer chicken (4 pounds), cut up and skin removed1/4 teaspoon pepper2 tablespoons olive oil1/2 cup white wine or reduced-sodium chicken broth1/2 cup chopped pimiento-stuffed olives1/4 cup capers, drained2 tablespoons minced fresh oregano1 tablespoon minced fresh mint1 tablespoon cider vinegar2 garlic cloves, minced1 teaspoon minced fresh thyme
Preparation
Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.
