Chicken nicoise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Servings |
| 2 | tablespoons | Olive oil |
| 1 | each | 5-lb roasting chicken or 2 2 1/2- to 3-lb chickens) |
| 2 | tablespoons | Butter |
| 12 | smalls | White onions, peeled |
| 2 | larges | Green peppers, sliced into rings |
| 1 | pint | Cherry tomatoes (or 3 tomatoes, peeled, seeded, |
| And chopped | ||
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Minced parsley |
| ½ | teaspoon | Thyme |
| 1 | each | Bay leaf |
| Salt and pepper to taste | ||
| ¾ | cup | Dry white wine |
| 1 | cup | Strong chicken stock |
| ¾ | cup | Ripe olives, pitted |
| 2 | tablespoons | Minced parsley |
Directions
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 1½ 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis