Quick Chicken and Olive Casserole

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         FOOD FUNNY
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Thanks to Anna Welander for this groaner:

It had been a great year. He had never had as fine a wheat crop in all
his years of farming. He was able to fill not only the large silo but
the two smaller ones as well. And he had sold his crop at a premium
price. Unfortunately, the day before the tankers were to arrive to pick
up his crop a major storm hit and the roof on the main silo leaked.
Using their powerful vacuums the workers tried to transfer the wheat
crop from the silo into the tankers but were unsuccessful. When they
asked the farmer what he wanted done, he answered, "If at first you
don't suck seed, try dryer grain."

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            TODAY'S RECIPE
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You can throw this casserole together in under five minutes, but don't
tell anyone because it tastes like you worked all day.

Quick Chicken and Olive Casserole

2-3 lbs (900-1350 g) chicken thighs or parts, skinless if desired
Salt and freshly ground pepper to taste
1 cup (250 ml) beer, white wine, or chicken stock
1 can (6 oz, 170 g) tomato paste
2-4 cloves garlic, finely chopped
1 can (4 oz, 110 g) diced green chiles
1 cup (250 ml) pitted black or green olives

Season the chicken with salt and pepper and place in a greased baking
dish. Whisk together the beer, tomato paste, garlic, and green chiles
and pour over the chicken. Bake covered in a preheated 350F (180C) oven
until the chicken is cooked through, about 1 hour. Remove the lid, add
the olives, and bake uncovered for 5 minutes.
Serves 4 to 6.
Received on Thu Sep 13 22:54:41 2007