Nicoise Chicken Stew With Tomatoes And Black Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 3 | lb | Chicken, cut into 8 serving |
| pieces | ||
| 3 | T | Olive oil |
| 12 | White onions, peeled | |
| 1/2 | t | Dried thyme or 1 sprig fresh |
| thyme | ||
| 1/4 | c | Shallot, minced |
| 2 | Garlic cloves, minced | |
| 2 | 2 pound cans Italian plum | |
| tomatoes drained and | ||
| chopped reserving liquid | ||
| from one can | ||
| 1/2 | c | Dry white wine |
| Cheesecloth bag containing 6 | ||
| parsley stems 1 bay leaf | ||
| and 6 peppercorns | ||
| 2/3 | c | Pitted black Nicoise olives |
| Fresh lemon juice to taste |
INSTRUCTIONS
In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate. Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through. (The stew may be made 1 day ahead. Let the stew cool, uncovered, and chill it, covered. Reheat the stew, covered, over low heat, adding water if necessary.) Yield: 4 servings NOTES : (Recipes adapted from Gourmet Magazine) Posted to MC-Recipe Digest V1 #369, by Angele Freeman <jfreeman@netusa1.net> on Sun, 12 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 933
Calories From Fat: 366
Total Fat: 41.5g
Cholesterol: 0mg
Sodium: 701.1mg
Potassium: 1187.6mg
Carbohydrates: 121.3g
Fiber: 5.9g
Sugar: 64.5g
Protein: 5.5g