FRN: Fricassee of Chicken w/White Wine
Source of Recipe
The Provence Cookbook (Modified Recipe by me)
* Exported from MasterCook *
Fricassee of Chicken with White Wine, Capers, and Olives
Recipe By : Patricia Wells
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Fricassee de Poulet au Vin Blanc,
Capres, et Olives)
1 chicken (3 to 4 pounds) -- cut into 8
-- servings pieces (at
-- room temperature)
sea salt
freshly ground white pepper -- to taste
3 tablespoons extra-virgin olive oil
2 onions -- peeled, halved,
-- and thinly sliced
2 cups white wine
2 pounds ripe tomatoes -- peeled, cored,
-- seeded, and chopped
1 Cup Picholine green olives -- pitted
or
pimiento-stuffed olives
1/4 cup capers in vinegar -- drained
Have ready a deep 12-inch skillet with a lid.
Season the chicken on all sides with salt and pepper liberally. Heat the oil in the skillet over moderate heat until it is hot but not smoking. Add the chicken pieces and brown until the chicken turns a golden color, approximately 5 minutes. Turn the pieces and brown them on the other side, about 5 minutes more. Make sure to regulate the heat to avoid burning the skin. It probably should be done in batches to avoid overcrowding of the skillet. When all the chicken is brown in color, use tongs to avoid piercing the meat and place chicken on a platter.
Reduce the heat to low temperature and add the onions. Sweat them by cooking covered (over low heat) until soft but not brown in color, approximately 3 to 4 minutes. Return the chicken to the skillet. Add wine, tomatoes, olives, and the capers. Cover and simmer over low heat until the chicken is cooked through, approximately 1 hour. Taste for seasoning and adjust if necessary. Serve this dish with rice or pasta.
Cuisine:
"French"
Source:
"The Provence Cookbook (Modified Recipe)"
S(Master-Cook format by):
"Judi Mae Phelps"
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