Chicken with Olives and Tangy Beer-Tomato Sauce

Chicken with Olives and Tangy Beer-Tomato Sauce

This recipe is a slight modification of a recipe from Maryana Vollstedt’s book The big book of casseroles.

Chicken with olives and tangy beer-tomato sauce

Remember to double the recipe if you are making it for your family and another family.  Otherwise one recipe will give you 6 servings.


Tangy Beer-Tomato Sauce
1 can of tomato paste
1 cup of beer, allowed to go flat
1/4 tsp. of salt
2 cloves of garlic, minced
1 can of diced green chiles, drained

1 chicken (3 to 3 1/2 pounds) cut into serving pieces (I just got some chicken thighs and some boneless, skinless breasts)
Salt & Pepper
1 cup pitted black olives, drained

In a medium bowl whisk the ingredients together for the sauce.

Preheat the oven to 350 degrees.  Season the chicken with salt and pepper.  Lightly coat a 4 quart casserole dish with oil, add the chicken.  Pour the sauce over the chicken.  Cover and bake for about one hour until the chicken is no longer pink in the center.  Add the olives and cook, uncovered for 5 more minutes.

Bon appetit.  ttyl your BFF (Boston Family Foodie)

For more info: Modern CasserolesNot Your Mother’s Casserole

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