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
Preparation
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.
Clémentine in the Kitchen
Modern Library
