OVEN-FRIED CHICKEN WITH OLIVES

	Contributed By:  Joy Peteros


	Ingredients:
	
	1.75kg (3 1/2lb) chicken, cut into serving pieces
	Freshly ground black pepper
	3 tbsp. olive oil
	4 large tomatoes, peeled, seeded and quartered
	20 pitted green olives
	20 pitted black olives


	Cooking Directions:

	1. Preheat oven to 220C (425F).  Dry chicken pieces on paper
	   towels and season well with black pepper.  Place in a
	   flameproof casserole, drizzle with oil and bake,
	   uncovered for 20 minutes.

	2. Add tomatoes and olives to casserole and take for 10-15
	   minutes longer or until chicken is tender.  Using a
	   slotted spoon, transfer chicken to a heated serving dish
	   and keep warm.

	3. Place casserole over a high heat and simmer juices,
	   stirring fofr 2-3 minutes  or until sauce thickens
	   slightly.  Spoon sauce and olives over chicken and serve.