Balsamico Chicken With Olives

1/2 Recipe Fricasseed Chicken, frozen or fresh
3 Tbsp Tomato paste
1/2 cup Low-sodium chicken broth
1/2 cup Balsamic vinegar
3/4 cup Pitted green olives; drained
1 Tbsp Chopped fresh parsley

Defrost the fricasseed chicken, if frozen. Arrange the chicken pieces in
an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and
vinegar in a small bowl, and add to the chicken. Add the olives, cover and
place in the oven. Turn the oven on to 375 degrees F and bake for 20
minutes. Meanwhile, place the fricassee sauce in a small saucepan over
medium heat, and cook until it is thick enough to coat a wooden spoon,
about 5-to-10 minutes. Uncover the casserole and strain the sauce over the
chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange
the chicken and sauce in a serving bowl or on a deep serving platter, and
sprinkle with the parsley.

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