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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This is a Rustic recipe that I derived from an old New York Times cookbook. It's very simple and quite good with rice pilaf. Ingredients:
3 lbs chicken, cut into 1 1/2 inch cubes |
flour (for dredging) |
salt |
fresh ground pepper |
3 tablespoons olive oil |
12 small white pearl onions, whole (from the jar is best) |
1 garlic clove, finely chopped |
1/2 teaspoon thyme |
1/2 teaspoon sugar |
1 1/2 cups beef stock or 1 1/2 cups beef bouillon |
1 cup pitted green olives |
1/4 cup chopped parsley |
2 tablespoons butter |
2 tablespoons flour |
Directions:
1. Preheat oven to 300°.
2. Dredge meat in flour, salt, and pepper.
3. In dutch oven, heat oil.
4. Add meat, brown all sides.
5. Add onions, garlic (brown lightly).
6. Sprinkle in thyme.
7. Add stock.
8. Cover, bake 90 minutes.
9. Add olives, parsley.
10. Cover.
11. Cook until tender (about 30 minutes more).
12. Blend butter with flour in a small dish.
13. Add gradually to meat and stir constantly until thickened.
14. Season more to taste.
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