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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the July 2008 Williams-Sonoma catalog. Kalamata olives can be substituted. I also added red and green bell pepper slices. Ingredients:
1 roasting chicken, cut into serving pieces |
salt and pepper |
1/4 cup olive oil |
1 yellow onion, diced |
2 garlic cloves, minced |
3 yellow squash, quartered and sliced |
1/4 cup dry white wine |
3 tablespoons parsley, chopped |
3 teaspoons tarragon, chopped |
5 plum tomatoes, seeded and quartered |
1/4 cup black olives, pitted |
1 1/4 cups chicken stock |
Directions:
1. Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
2. Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
3. Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.
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