Chicken nicoise

Yield: 1 servings

Measure 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,
\N \N And chopped
1 tablespoon Tomato paste
1 tablespoon Minced parsley
½ teaspoon Thyme
1 each Bay leaf
\N \N Salt and pepper to taste
¾ cup Dry white wine
1 cup Strong chicken stock
¾ cup Ripe olives, pitted
2 tablespoons 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 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

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