Provencal Sauteed Chicken

* Exported from MasterCook *

PROVENCAL SAUTEED CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (4 1/2 lb.) chicken, cut
-into 8 pieces
3 tb Olive oil
1/2 c Chopped salt pork (about
-2 1/2 oz)
1 cn (28 oz) diced peeled
-tomatoes with juices
1 cn (14 1/2 oz) low-salt
-chicken broth
3/4 c Dry white wine
6 Fresh thyme springs OR
1 tb Dried thyme
3 Large garlic cloves, minced
2 Bay leaves
1 c Drained Nicoise olives
1/2 c Sliced fresh basil

Season chicken with salt and pepper. Heat oil in
heavy large Dutch oven over medium-high heat. Working
in batches, add chicken and brown on all sides, about
5 minutes per batch. Transfer chicken to plate. Pour
off all but 2 tablespoonos fat from Dutch oven. Add
salt pork; saute until golden, about 5 minutes. Add
onion and saute until almost tender and golden, about
6 minutes. Add tomatoes with their juices, broth,
wine, thyme, garlic and bay leaves and bring to a
boil. Return chicken to dutch oven. Cover and simmer
until chicken is cooked through, about 20 minutes.

Transfer chicken to large bowl. Add olives to Dutch
oven and boil until mixture is reduced to 3 cups,
about 25 minutes. Mix in basil. Return chicken to
Dutch oven and stir unti heated through, about 3
minutes. Transfer chicken to shallow serving bowl.
Spoon sauce over and serve.

From the Provence region of France. Bon Appetit/May 94
Typed by Didi Pahl



- - - - - - - - - - - - - - - - - -