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CHICKEN AND OLIVES (Stemberrate) 6 chicken breasts or thighs 1 Tbsp. olive oil 2 cloves garlic, minced 3 c. vinegar 1/2 c. water 1 tsp. fresh mint leaves (optional) 1/4 tsp. oregano 1 lb. cracked green olives with pit salt and pepper to taste Brown garlic and chicken in skillet with olive oil. Transfer to Dutch oven. Add remaining ingredients and cover pot. (Olives must be cracked with a heavy can or jar before adding.) Bring to a boil, then simmer for 1 hour or longer, if desired. Serve with Italian bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!