Provencal Sauteed Chicken

Recipe Ingredients

1		Chicken - cut (4 1/2 lb.)
8
3 tablespoons	45ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped salt pork - (about, 2 1/2 oz)
1		Diced peeled - tomatoes with juices (28 oz)
1		Low-salt - chicken broth (14 1/2 oz)
3/4 cup	177ml	Dry white wine
6		Fresh thyme springs or
1 tablespoon	15ml	Dried thyme
3 tablespoons	45ml	Garlic cloves - minced (large)
2		Bay leaves
1 cup	237ml	Drained nicoise olives
1/2 cup	118ml	Sliced fresh basil

Recipe 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 tablespoons 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 until 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

Source:
Miss Virginia Kelly

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