Chicken with Olives on Linguine

Sis was out with fever and a BIG headache yesterday that I was left to take care of four kids {Ykaie and my nieces}. With all the playing and fighting and littering and the different food they want, I was so tired.

Now I know what the old woman who lived in a shoe felt like…LOL!

So I thought, I would reward myself with a yummy pasta dish today.

You know I’m not really fond of pasta with thick white sauces. This dish has a very creamy but thin sauce. Ykaie even liked it. She only likes oil-based sauces, remember? But  because of how thin the sauce is, she didn’t even recognize that this is not oil-based.

I have to make this for peanutbutter♥.

Chicken with Olives on Linguine
{adapted from Pioneer Woman}

Ingredients:

2 chicken thighs, cut into three pieces
1 large white onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, minced
4 tomatoes, chopped
2 tbsp butter
2 tbsp olive oil
½ cup chicken broth
½ cup white wine
½ cup green olives
½ cup heavy cream
salt and pepper to taste
300g Linguine, cooked according to package directions

notes ♥:
the green olives I used are those stuffed with anchovy paste by Doña Elena
the heavy cream I used: Nestle all purpose cream
the white wine? I keep a bottle for dishes that needs it.. OMG, I think I like booze in my food!

Directions:

• Season chicken with salt and pepper.
• Heat olive oil and butter in a pan and fry chicken pieces until skin is golden brown.
• Remove chicken from pan and set aside.
• On the same pan with butter and olive oil, sauté garlic and onion until onion becomes tranclucent.
• Add chopped tomatoes and bell pepper and continue sautéeing until it wilts.
• Season with salt and lots of pepper.
• Stir.Add chicken.
• Pour in chicken broth and white wine
• Let it simmer for a few minutes, allowing the alcohol in the white wine to evaporate.
• Transfer in a baking pan and put in the oven. Bake for 40 minutes at 190°C.
• After 40 minutes, transfer back in the pan and add the olives.
• Pour in cream while stirring constantly to prevent cream from curdling
• Simmer for five more minutes.
• Serve on top of linguine.