Chicken with Olives and Tangy Beer-Tomato Sauce
Contributed by Susan

This recipe appeared in our local paper in an article about a cookbook
called "The Big Book of Casseroles" (Chronicle Books, $19.95), which
sounds like it would be a great source for one-dish meals and freezer
recipes. For the recipe below, I think I'd use boneless skinless chicken
and reduce the first cooking time to 1/2 hour. I'm just not a chicken
with bones kind of person!

Chicken with Olives and Tangy Beer-Tomato Sauce
Source: The Big Book of Casseroles

Serves 6

1 can (6 ounces) tomato paste
1 cup beer, allowed to go flat
1/4 teaspoon salt
2 cloves garlic, minced
1 can (14 ounces) diced green chiles, drained
1 chicken (3 to 3 1/2 pounds), cut into serving pieces
Salt and pepper
1 cup pitted black olives, drained

Preheat oven to 350 degrees. In medium bowl, whisk together tomato
paste, beer, salt, garlic and chiles. Set aside.

Season chicken with salt and pepper. Place in 4-quart casserole dish,
lightly coated with cooking spray or oil. Pour sauce over chicken. Cover
and bake until chicken is no longer pink in the center, about 1 hour.
Add olives and cook, uncovered, 5 minutes longer.