Chicken Fricassee

  • ½ cup stuffed green olives
  • 1 lb. potatoes peeled and cubed
  • 1 ½ tsp of ground garlic
  • ½ tsp fresh ground black pepper
  • 2 large green bell pepper
  • 4 lb. chicken pieces skinned
  • ½ cup sour orange juice
  • 1 ½ tsp sea salt
  • half and half
  • 1/3 cup of olive oil
  • 2 large onion chopped
  • 1 cup tomatoe sauce
  • 1 cup dry white wine
  • ¼ cup capers
  • ½ cup raisins 



Combine sour orange juice, garlic, sea salt and pepper in a container for marinating the chicken.

Add the chicken pieces to the marinate, cover and refrigerate a minimum of 4 hours. Remove the chicken and blot lightly with paper towels. Reserve the marinade.

Warm the oil and brown the chicken pieces. Remove chicken and place aside. Add onions and green pepper, saute for about 3 minutes. Then return chicken to the pan.

Add reserve marinade, tomato sauce, wine, capers, olives, raisins, and potatoes. Reduce heat to low, cover pan and simmer for 30 minutes. Transfer chicken to a large serving dish and spoon the sauce over it.

Serve warm and enjoy.