Provencal Sauteed Chicken
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pound |
chicken
|
|
| 3 | tablespoons |
olive oil
|
|
| ½ | cup |
pork
chopped |
*
|
| 1 | can |
tomatoes
chopped |
*
|
| 1 | can |
chicken broth
|
*
|
| ¾ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
thyme
dried |
*
|
| 3 | large |
garlic cloves
minced |
*
|
| 2 | each |
bay leaves
|
*
|
| ½ | cup |
basil
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
chicken
|
|
| 45 | ml |
olive oil
|
|
| 118 | ml |
pork
chopped |
*
|
| 1 | can |
tomatoes
chopped |
*
|
| 1 | can |
chicken broth
|
*
|
| 177 | ml |
white wine
dry |
*
|
| 15 | ml |
thyme
dried |
*
|
| 3 | large |
garlic cloves
minced |
*
|
| 2 | each |
bay leaves
|
*
|
| 118 | ml |
basil
sliced |
*
|
Directions
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; sauté until golden, about 5 minutes.
Add onion and sauté 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 and serve.
