Nicoise Chicken Stew With Tomatoes And Black Olives

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut into 8 serving
3 tablespoons	45ml	Olive oil
12 tablespoons	180ml	White onions - peeled (small)
1/2 teaspoon	2.5ml	Dried thyme or 1 sprig fresh thyme
1/4 cup	23g / 0.8oz	Shallot - minced
2		Garlic cloves - minced
2		Cans Italian plum tomatoes - drained and
		Chopped - reserving liquid
		From one can
1/2 cup	118ml	Dry white wine
		Cheesecloth bag containing 6 parsley - 1 bay leaf and 6 stems
		Peppercorns
2/3 cup	157ml	Pitted black nicoise olives
		Fresh lemon juice to taste

Recipe 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.)

Source:
Emeril Lagasse

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