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French   -   Poulet A La Camarguaise   adapted from Mediterranean Cooking

  • 3 Pounds Chicken
  • Salt And Pepper -- to taste
  • 3 Tablespoons Olive Oil
  • 1/2 Cup Bacon -- diced
  • 1 Small Onion -- chopped
  • 4 Cloves Garlic -- finely chopped
  • 1/2 Cup Dry White Wine
  • 1 Cup Tomato Sauce
  • 1 Cup Chicken Stock
  • 3 Tablespoons Parsley -- chopped
  • 1 Medium Bay Leaf
  • 1 Pinch Thyme
  • Cayenne -- to taste
  • 12 Large Black Olives -- pitted Drained
  • 12 Large Green Olive -- pitted Drained
Directions Season chicken with salt and pepper. Brown chicken in oil on both sides. Remove from pan and keep warm. Add bacon, onion and garlic to pan drippings. Cook and stir for 4 minutes. Pour in wine. Raise the heat and cook stirring until most of wine evaporates. Return chicken to pan. Add tomato sauce, chicken stock, parsley and herbs. Season with salt, pepper and cayenne. Simmer, covered for 30 minutes until chicken is tender. If cooking juices are thin, raise heat and boil rapidly until thickened. Five minutes before serving add olives and adjust seasonings.
Serves 4
Time to Make 0:00

Printer version   6 Votes - Yum: 4, Easiness: 2.66667, Speed: 2.66667, Overall: 3.11111 Rate this recipe

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