After tasting my version of this recipe,
it reminds me of Carbonnade Flamande,
which you can find on this web site and in my cookbook as beef and beer stew.
Besides the different meat used, one recipe calls for breading the chicken, while
the other for flouring the beef. You'll find black olives in only one recipe. Chicken
tenders are boneless chicken breast sliced into smaller pieces.
|chicken Puttanesca||xxxxx||serves 4|
|1/2 tsp dried basil||2 Tbsp olive oil|
|1/2 tsp dried thyme||1 clove garlic, minced|
|1/2 tsp dried oregano||12 oz. bottle beer|
|fresh ground pepper||2 large onions, chopped|
|1/2 cup bread crumbs||1/2 cups black olives, chopped|
|4 oz. chicken tenders||2 cups cooked egg noodles|
|In a mortar and pestle, grind the herbs,
add with the pepper and bread crumbs
paper or plastic bag
and shake. Add chicken and shake to coat with the bread crumb mixture. Heat oil in a Dutch oven, add
chicken and lightly brown, stirring. Add garlic, beer, onions and olives and bring to boil. Lower heat and
simmer for 1/2 hour, uncovered. Serve over noodles.