| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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