Spanish Chicken With Olives

Serves 6

A great recipe that can be made in mere minutes. Serve Chunky Guacamole and chips for an hors d'oeuvre. With the chicken offer plain rice or noodles to absorb the delicious sauce and a plate of sliced red onions, oranges, and cucumbers. Try Cashew Brownies for dessert.

1 chicken (about 3 1/2 pounds), cut into serving pieces
Salt and freshly ground pepper to taste
Tangy Beer-Tomato Sauce
1 cup ripe olives, drained

Preheat oven to 350°F. Season chicken with salt and pepper. Place in a lightly oiled or sprayed 4-quart baking dish. Pour Tangy Beer- Tomato Sauce over chicken. Cover and bake until chicken juices run clear when tested with a knife, about 1 hour. Add olives and cook, uncovered, 5 minutes longer. Serve immediately.