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6 chicken breasts or thighs
1 Tbsp. olive oil
2 cloves garlic, minced
3 c. vinegar
1/2 c. water
1 tsp. fresh mint leaves
1/4 tsp. oregano
1 lb. cracked green olives
with pit
salt and pepper to taste

Brown garlic and chicken in skillet with olive oil.
Transfer to Dutch oven. Add remaining ingredients and cover
pot. (Olives must be cracked with a heavy can or jar before
adding.) Bring to a boil, then simmer for 1 hour or longer, if
desired. Serve with Italian bread.

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