Chicken

Chicken in Olives & mushrooms in buttermilk sauce

Ingredients

 Olive oil
 Butter
 8-12 pcs boneless chicken thighs
 Salt
 Pepper
 3 cloves fresh garlic
 2 cups buttermilk
 8 ozs. kalamata olives (or any mixed olives)
 8 ozs. pickled deli mushrooms
 3 tbsp. Madeira, Marsala or Sherry wine
 Pasta or Italian bread

Method

 In a pan, heat a nob of butter and the olive oil.
 Brown both sides of the chicken, and season with salt and pepper.
 Grate the fresh garlic all over the chicken, and give it a stir.
 Add the buttermilk (at room temperature).
 Bring to a boil, and add the olives and mushrooms. Do not cover the pan, and cook for 20 minutes until done.
 Add the wine, and mix in well.
 Let it stand for 10 minutes, and serve with pasta or Italian bread.

Serves 6-8 people.

Recipe by Niloufer Adil Mavalvala