{"id":650,"date":"2012-08-31T04:53:03","date_gmt":"2012-08-31T04:53:03","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=650"},"modified":"2012-08-31T20:55:02","modified_gmt":"2012-08-31T20:55:02","slug":"chicken-saute-provence-style-the-chicken-youll-eat-on-your-week-end-in-provence","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=650","title":{"rendered":"CHICKEN SAUTE PROVENCE STYLE … THE CHICKEN YOU’LL EAT ON YOUR WEEK-END IN PROVENCE"},"content":{"rendered":"

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CHICKEN SAUTE\u00a0 PROVENCE STYLE<\/strong><\/p>\n

serves four to six (but it is so good count on seconds, so maybe it will just serve four gourmands)<\/p>\n

This is a recipe that\u00a0 is better cooked in a slow, lingering manner.\u00a0 Put Edith Piaf on the CD player or perhaps Charles Aznavour and start slowly browning your chicken.\u00a0\u00a0 I highly recommend this chicken recipe for Friday Night Suppers with Friends.<\/p>\n

RECIPE<\/strong><\/p>\n

1\u00a0 3 lb (1.5k) chicken cut into 8 pieces or so.\u00a0 Or, what is really better 10 or 12 pieces of chicken legs or thighs.\u00a0 The brown meat loves slow cooking.<\/p>\n

salt and freshly ground black pepper<\/p>\n

4 tbsp. olive oil ( or more if necessary)<\/p>\n

1 large onion coarsely chopped<\/p>\n

4 large cloves of garlic, chopped<\/p>\n

Bouquet garni\u00a0\u00a0 – fresh thyme, bay leaves, sage,rosemary tied together with a string works well. \u00a0\u00a0 ( or dried Herbs de Provence if you haven’t access to fresh herbs)<\/p>\n

A really, really\u00a0 good splash of white, rose or red wine<\/p>\n

A generous cup of tomatoes and sauce from a can of whole peeled tomatoes. (Try and use canned tomatoes from Italy.\u00a0 They have a true, rich tomato flavour)<\/p>\n

A dozen or so of salt cured\u00a0 black olives, lightly crushed.\u00a0 Kalamata olives work well here, too.<\/p>\n

A small handful of fresh parley\u00a0 or herbs to finish (finely chopped)<\/p>\n

Pat your chicken pieces dry and rub all over with salt and pepper.\u00a0 Heat the oil in a very large, heavy based pan or flameproof casserole.\u00a0 Brown the chicken well.\u00a0 You will have\u00a0 to a few pieces at a time.\u00a0 Another reason to start early in the afternoon.\u00a0 You don’t want to hurry your chicken pieces.<\/p>\n

When all your batches of chicken are a delicious golden brown transfer them to a plate and set aside.\u00a0 Drain most of the oil\/fat off and discard.\u00a0 Leave just enough oil to saute your onions until translucent. While the onions are cooking sprinkle with a little salt and add the chopped garlic.\u00a0 Saute the garlic for just a minute or so.\u00a0\u00a0 Now pour in the wine, and pour yourself a glass,\u00a0 and add the bouquet garni, scraping up the sediment as the wine reduces by half.<\/p>\n

Add the generous cup of tomatoes, smooshing down the whole tomatoes so they become one with the sauce.\u00a0 Cook over high heat for 2-3 minutes , stirring.\u00a0 Return the chicken to the pan and reduce the heat to low medium , cover and cook for 30 minutes\u00a0 or more (could be an hour if you are cooking very slowly)\u00a0 In the last ten minutes of cooking add the crushed olives.\u00a0 The chicken should almost fall from the bone and the sauce reduced to a wonderful essence of Provence.\u00a0 Remove the bouquet garni and discard.<\/p>\n

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To serve scatter the fresh parsley or herbs over the chicken.<\/p>\n

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CHICKEN SAUTE PROVENCE STYLE … THE CHICKEN YOU’LL EAT ON YOUR WEEK-END IN PROVENCE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Chicken main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 50 mins<\/span><\/div>\n
Total time: 1 hour 20 mins<\/span><\/div>\n
Serves: 4 – 6<\/span><\/div>\n
This is a recipe that is better cooked in a slow, lingering manner. Put Edith Piaf on the CD player or perhaps Charles Aznavour and start slowly browning your chicken.<\/span><\/div>\n
Ingredients<\/div>\n