Chicken Sauté – Provence Region

Chicken Sauté – Provence Region

Serves 4 to 6 

1 sliced onion
1/2 cup of Rose or medium-dry white wine
¼ cup extra virgin olive oil
1 fresh “tied-up” bouquet garni (built with oregano, bay leaf, marjoram, and basil)
2 tablespoons tomato paste
3 ½ to 4 pounds fine frying chicken (cut the bird into 10 to 12 pieces)
4 garlic cloves finely chopped
12 salt-cured (slightly crushed) black olives or use pitted kalamata olives
12 oz ripe and tasty tomatoes (peeled and chopped)
Fresh ground pepper and salt
A handful of Italian Parsley (chopped finely) or a fresh herb mixture

Wash the chicken pieces and paper towel dry. Then, fully spice the pieces with salt and pepper. Pour the olive oil into a large heavy-based skillet or a flameproof casserole dish and heat up the oil. Take half the chicken and fry it over high heat for 10 minutes (press the pieces down hard on the skillet and turn them often until a golden brown is secured). Transfer the chicken to a plate and cook the other half in the same manner. Set all cooked chicken aside.

Place the onion in the skillet and fry for 1 minute (stir often). Now, pour the wine in the skillet and add the bouquet garni. As the wine reduces, be sure to use a wooden spoon to keep scraping up the sediment. Add the tomatoes, olives, and tomato paste. While stirring, allow to cook for 3-5 minutes on high heat. Return the chicken to the skillet, cover with a lid, and continue cooking for 8-10 minutes or until the chicken becomes tender.

Mix the parsley and garlic and scatter them as a topping over the chicken, which should be served hot.

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