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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: In a bag, combine cornmeal and salt and pepper. shake a few chicken pieces
at a time in mixture to coat.
In a nonstick 5 to 6 quart pan over medium-high heat, brown half the
chicken, in half the oil, turning as needed, about 6 minutes. Lower heat
if coating begins to scorch. Repeat with second batch. Remove chicken.
Add onion and garlic to the pan; stir often until golden, about 5 minutes.
Add chili powder and cumin; stir 1 minute. Mix in wine, broth, and
almonds. return chicken to pan. Slice enough olives to make 1/2 cup;
sprinkle over chicken. Set remaining whole olives aside.
Cover chicken; simmer until no longer pink in the thickest part (cut to
test), about 15 minutes, turning occasionally. Cook uncovered on
medium-high heat, stirring, until sauce is very thick, 2 to 3 minutes.
Skim fat from sauce. Serve chicken hot or cold. Garnish with whole olives
and cilantro; season to taste with salt and pepper.
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