Chicken With Olives By Donna Patrizia

Preparation:

Preparation: Chop the onion, celery, parsley and carrot and put them in a saucepan with the butter and oil; when it is browned put the chicken to brown on all sides, turning often. Salt it, then wet it with boiling broth. Then add four chopped olives, another four well ground in the mortar and six whole and the tomato sauce, let the sauce concentrate and serve when the chicken is cooked (Genoese cuisine). Tricks and secrets: let the sautéed sauce go over low heat otherwise it could burn and make the preparation bitter; brown the chicken well (the initial browning keeps the chicken meat tender); don't be afraid to cook the onion well (the taste of half raw onion is not pleasant); if the sauce tends to dry add a spoonful of hot water.