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Recipe by: florita
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See below ingredients and instructions of the recipe
1 (4 1/2 lb.) chicken, cut -chicken broth
-into 8 pieces 3/4 c Dry white wine
3 tb Olive oil 6 Fresh thyme springs OR
1/2 c Chopped salt pork (about 1 tb Dried thyme
-2 1/2 oz) 3 Large garlic cloves, minced
1 cn (28 oz) diced peeled 2 Bay leaves
-tomatoes with juices 1 c Drained Nicoise olives
1 cn (14 1/2 oz) low-salt 1/2 c Sliced fresh basil
Season chicken with salt and pepper. Heat oil in heavy large Dutch
oven over medium-high heat. Working in batches, add chicken and brown
on all sides, about 5 minutes per batch. Transfer chicken to plate.
Pour off all but 2 tablespoonos fat from Dutch oven. Add salt pork;
saute until golden, about 5 minutes. Add onion and saute until
almost tender and golden, about 6 minutes. Add tomatoes with their
juices, broth, wine, thyme, garlic and bay leaves and bring to a
boil. Return chicken to dutch oven. Cover and simmer until chicken
is cooked through, about 20 minutes.
Transfer chicken to large bowl. Add olives to Dutch oven and boil
until mixture is reduced to 3 cups, about 25 minutes. Mix in basil.
Return chicken to Dutch oven and stir unti heated through, about 3
minutes. Transfer chicken to shallow serving bowl. Spoon sauce over
From the Provence region of France. Bon Appetit/May 94 Typed by Didi