| 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 <Bulldogfla@aol.com>
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 jeryder@juno.com on Mar 29, 1998
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