Chicken with Olives and Tangy Beer-Tomato Sauce

Sauce:
1 can (6 oz.) tomato paste
1 cup beer, allowed to go flat
1/4 t. salt
2 cloves garlic, minced
1 can (4 oz.) diced green chiles

1 chicken, cut into serving pieces
Salt and pepper to taste
1 c. pitted black olives, drained

To make sauce, whisk all ingredients together. Set aside.

Preheat oven to 350 degrees. Season chicken with salt and pepper. Place in a 4-quart casserole dish lightly coated with cooking spray or oil. Pour sauce over chicken. Cover and back until chicken is no longer pink the center, about 1 hour. Add olives and cook, uncovered, 5 minutes longer.

Serves 6.

From The Big Book of Casseroles, by Maryana Vollstedt, p. 83