1 broiler-fryer chicken
3 tablespoons olive oil
2/3 cup red wine
1 stick cinnamon
3 cloves
2 whole allspice
1 bay leaf
1 (14 ounce) can tomatoes
16 black or green olives
Salt and pepper, to taste
Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, addspices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives thelast 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.
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