Spanish Style Chicken

Ingredients

• 3 lbs chicken
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons olive oil

• 1 (28 ounce) can whole tomatoes, undrained and cut up
• 4 cups potatoes, cut into 1/2 inch pieces (about 4)
• 1 medium onion, sliced
• 1/2 cup ripe olives, pitted
• 1/2 cup dry red wine or chicken broth
• 2 tablespoons capers, drained (optional)
• 1 teaspoon dry basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. 1

   In a large plastic bag combine flour, salt and cayenne pepper. Add chicken, a few pieces at a time, shaking to coat.

2. 2

   In a large Dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly.

3. 3

   Add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. Bring to a boil; reduce heat.

4. 4

   Simmer, covered, for 35-40 minutes until chicken is no longer pink.

5. 5

   Transfer chicken to a serving dish. Cover and keep warm.

6. 6

   In a small bowl combine the water and cornstarch; stir into tomato mixture.

7. 7

   Cook and stir until thickened and bubbly. Cook and stir for 2 minutes longer. Pour tomato mixture over the chicken to serve.