Recipe for Chicken Nicoise


6 each servings
2 tablespoon olive oil
1 each 5-lb roasting chicken or 2 2 1/2- t; o 3-lb chickens)
2 tablespoon butter
12 small white onions, peeled
2 large green peppers, sliced into rings
1 pint cherry tomatoes (or 3 tomatoes, pee; led, seeded,
1 and chopped
1 tablespoon tomato paste
1 tablespoon minced parsley
1/2 teaspoon thyme
1 each bay leaf
1 salt and pepper to taste
3/4 cup dry white wine
1 cup strong chicken stock
3/4 cup ripe olives, pitted
2 tablespoon minced parsley


Heat olive oil in a large flameproof casserole and brown the chicken on all sides. Remove chicken. Add butter and onions to casserole and brown slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock. Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or until tender, basting several times with the pan liquids. Remove chicken to a heated platter. Reduce cooking liquids over high heat for 5 minutes. Skim grease. Stir in the olives. Pour sauce and vegetables over the chicken. Sprinkle with parsley.

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