Poulet Provencale(Sauteed Chicken with Tomatoes)
Poulet Provencale(Sauteed Chicken With Tomatoes) is an impressive dinner. Made with 1 chicken (2 1/2 to 3 lb.), cut in serving pieces, salt and pepper to taste, 3 tbsp. olive oil, 1/2 lb. mushrooms, whole, if small, otherwise halved or quartered and 1 bay leaf, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Sprinkle chicken pieces with salt and pepper.
Heat oil in skillet and add chicken pieces, skin side down.
Cook over moderately high heat until golden brown on all sides.
Add mushrooms and keep cooking.
Add bay leaves, thyme, onion and garlic.
Cook, shaking the skillet often until other ingredients are equally distributed in and around chicken pieces.
When chicken has cooked (10 to 12 minutes), remove pieces to a serving dish.
Sprinkle remaining ingredients in skillet with flour, stirring to blend evenly.
Add wine, tomatoes and broth.
Stir and bring to boil.
Return chicken to skillet, add anchovies, salt and pepper.
Cover, simmer 5 minutes.
Add olives and cook another 5 minutes.
Serve over rice, pilaf or noodles.
Yields 4 servings. Bon Appetit!
π· Perfect Pairings
Complete your meal with these
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