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.
