Sauteed Chicken with White Wine and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Poulet Sauté à la Paysanne Provençale Ingredients:
1 4-lb chicken |
1/4 cup olive oil |
1 tablespoon onion, finely chopped |
1/2 cup dry white wine |
4 medium-sized tomatoes, peeled, seeded, chopped coarse |
1 clove garlic, chopped adn mashed |
1 tablespoon finely minced parsley |
12 black italian olives, pitted |
Directions:
1. Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.
2. Clémentine in the Kitchen Modern Library
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