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Cassolette of Chicken Provencale with Rosemary (Dj/ab)

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CATEGORY CUISINE TAG YIELD
Grains, Meats Dutch Dujour10 6 servings

INGREDIENTS

Peanut oil; for sauteing
8 Skinless chicken cutlets; sliced diagonally
; in thirds
2 Red onions; sliced
1 tb Olive oil
4 Garlic cloves; smashed
2 tb Flour
3 tb Tomato puree
3 Carrots; halved lengthwise
; and cut into 1-inch
; pieces
3 Whole cloves; crushed
2 Whole allspice; crushed
1 pn Cumin seeds
2 Bay leaves
2 tb Chopped fresh rosemary; plus extra sprigs
; and branches for
Garnish
3 tb Chopped Italian parsley
2 tb Chopped fresh basil
1 c White wine
1 qt Chicken stock
2 c Button mushrooms; trimmed
6 Plum tomatoes; cut in pieces
3 Leeks; white parts only,
; cleaned carefully
; and cut into 1-inch
; pieces
3 Celery stalks; cut into 2-inch
; pieces
2 Zucchini; very green, halved
; lengthwise and cut
; into 1-inch pieces
2 Yellow squash; halved lengthwise
; and cut into 1-inch
; pieces
1 c Black olives; pitted
1/2 lb Snowpeas; trimmed
1/2 c Green peas
1 Orange; Zest of
1/2 c Pignoli nuts

INSTRUCTIONS

In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and
remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add
garlic and chicken. Sprinkle in flour and tomato puree and stir well.
Add carrots, spices and herbs, stirring until combined. Stir in wine
and stock and bring to a boil. Reduce heat and simmer 20 to 25
minutes. Stir in remaining vegetables, olives and orange zest and
simmer 10 minutes more, or until vegetables are tender. Meanwhile,
brown pignoli nuts in 3 tablespoons peanut oil until golden; drain.
To serve, ladle stew into 6 warmed deep plates and sprinkle with
rosemary and pignolis.
Yield: 6 servings
Busted and entered for you by: Bill Webster
CHEF DU JOUR ANTOINE BOUTERIN SHOW #DJ0032
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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