*  Exported from  MasterCook  *

                        Provencal Sauteed Chicken

Recipe By     : Bon Appetit/May 94
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2   lb           Chicken -- cut into 8 pieces
   3       tb           Olive oil
     1/2   c            Salt pork (about 2 1/2 oz)
                        -- chopped
  28       oz           Can diced peeled tomatoes
                        -- with juices
  14 1/2   oz           Can low-salt chicken broth
     3/4   c            Dry white wine
   6                    Fresh thyme springs -OR-
   1       tb           Dried thyme
   3       cl           Garlic -- minced
   2                    Bay leaves
   1       c            Drained Nicoise olives
     1/2   c            Fresh basil -- sliced

  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 tb of fat from Dutch oven.  Add salt
  pork; saute until golden, about 5 minutes.  Add onion and saute
  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 until heated through,
  about 3 minutes. Transfer chicken to shallow serving bowl.  Spoon
  sauce over and serve.
  
  From the Provence region of France.

  Typed by Didi Pahl
 


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