Recipe for Provencal Chicken With Olives - Country Living

Ingredients

2 tablespoon olive oil
1 3-lb chicken, cut into 8 pieces
4 medium onions, each cut into 8 wedges
1/4 lb mushrooms, sliced
2 cloves garlic, finely chopped
1 cup reduced-sodium chicken broth
1 tablespoon fresh or 1 t dried thyme leaves
1 bay leaf
1 lb ripe plum tomatoes
1/2 cup brine-cured small ripe olives
1/4 teaspoon salt (opt.)
1/8 teaspoon ground black pepper
1 fresh thyme sprigs and bay leaves; (opt.)

Instructions

1. In 5-quart Dutch oven or kettle, heat oil over medium heat. Add chicken and brown well on all sides. Transfer pieces to bowl as they brown. Add onions to Dutch oven; saute 2 minutes. Stir in mushrooms and garlic; saute 1 minute. Add broth, thyme, and bay leaf; heat to boiling.

2. Return chicken to Dutch oven. Cover and cook over low heat 15 minutes.

3. Meanwhile, in 3-quart saucepan, heat 2 inches water to boiling. Drop tomatoes into boiling water and heat a few seconds. Drain and rinse tomatoes with cold water. Peel, halve, and seed tomatoes. Cut tomatoes into chunks.

4. Transfer chicken to serving dish. Gently stir tomatoes and olives into Dutch oven. Cook until heated through. Season tomato mixture with salt, if desired, and the pepper; spoon into serving dish; garnish with thyme and bay leaves, if desired.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here