Name: Southern Chicken with Olives (Poulet Nicoise)
Ingredients: 1 3.5-lb chicken; cut into serving pieces; 1 Lemon ; Juice of; 2 ts Thyme; Salt; Black pepper; 5 tb Olive oil; 1/2 lb Chopped lean salt pork; 2 Onions; finely chopped; 2 Cloves garlic; peeled, minced; 5 Tomatoes; quartered; 2 Bay leaves; 1/2 c Dry white wine; 1/2 c Nicoise olives; 1/2 c Chopped parsley

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		3.5-lb chicken; cut into serving pieces
1		Lemon ; Juice of
2	ts	Thyme
		Salt
		Black pepper
5	tb	Olive oil
1/2	lb	Chopped lean salt pork
2		Onions; finely chopped
2		Cloves garlic; peeled, minced
5		Tomatoes; quartered
2		Bay leaves
1/2	c	Dry white wine
1/2	c	Nicoise olives
1/2	c	Chopped parsley

INSTRUCTIONS

From: Bulldogfla <[email protected]>
by Mimi Rippee
Rinse and dry the chicken pieces. Sprinkle with lemon juice, thyme, salt,
and pepper. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the salt
pork and saute for 5 minutes. Push the salt pork to the side and add the
chicken pieces. Cook until golden brown on both sides. Remove all meat with
a slotted spoon. Add the onions and reduce the heat. Saute for 5 minutes.
Add the garlic, tomatoes, bay leaves, and wine. Stir, and cook for 10
minutes, uncovered. Return the meat to the pan and cook for 40 minutes,
basting frequently with pan juice.
Just before serving, remove the bay leaves and add the olives. Sprinkle
with parsley.
Posted to recipelu-digest by [email protected] on Mar 29, 1998

A Message from our Provider:

“God is a know-all”