The Art Of Eating'S Sautéed Chicken With Tomatoes And Olives Recipe

Name: The Art Of Eating'S Sautéed Chicken With Tomatoes And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound lean salt pork, lardo, or pancetta without rind, cut crosswise in 1/4-by-1/4-inch lardons; Excellent, fresh-tasting olive oil; Salt and black pepper; A chicken, weighing 4 to 5 pounds, cut into 8 pieces: 4 sections of breast roughly equal in size (including the wings attached to 2 of them) plus 2 thighs and 2 drumsticks; All-purpose flour; 2 onions, finely chopped; 1/2 cup white wine; 2 cloves garlic, very finely chopped; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 5 tomatoes, peeled, seeded, and chopped; 2 bay leaves; 3/4 cup green or black Nicoise or other olives cured in brine; A large handful of parsley, chopped not long before serving

Servings: persons

1/4 pound lean salt pork, lardo, or pancetta without rind, cut crosswise in 1/4-by-1/4-inch lardons
Excellent, fresh-tasting olive oil
Salt and black pepper
A chicken, weighing 4 to 5 pounds, cut into 8 pieces: 4 sections of breast roughly equal in size (including the wings attached to 2 of them) plus 2 thighs and 2 drumsticks
All-purpose flour
2 onions, finely chopped
1/2 cup white wine
2 cloves garlic, very finely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
5 tomatoes, peeled, seeded, and chopped
2 bay leaves
3/4 cup green or black Nicoise or other olives cured in brine
A large handful of parsley, chopped not long before serving

1
Put the lardons into a pan of cold water, bring them to a boil, drain, and rinse in cold water. In a large, heavy pot, saute the lardons in 2 tablespoons of olive oil until their edges just begin to crisp and they render some of their fat; remove them to a paper towel to drain.
2
Salt and pepper the chicken, and coat the pieces lightly with flour. saute the chicken in the fat from the lardons, turning, until the pieces are golden on all sides. Remove the chicken to a warm plate.
3
Over low heat, cook the onions in the same fat, adding more oil if needed, stirring until they are translucent but not colored. Add the wine, raise the heat, and stir to deglaze the pan. Add the garlic and thyme and cook briefly to reduce the amount of liquid by about half. Add the tomatoes and bay leaves, and simmer until the liquid is reduced again by about one-third, depending on how juicy the tomatoes are, to a strong but not intense flavor.
4
Return the chicken to the pot, and cook over medium-low heat, covered, until the chicken is done-perhaps 20 minutes, according to how thoroughly you sauteed it beforehand. During the last few minutes of cooking, add the sauteed lardons and the olives. Remove the bay leaves. Taste and season as needed with salt and pepper. Sprinkle with chopped parsley. Warn everyone that the olives have pits.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound lean salt pork, lardo, or pancetta without rind, cut crosswise in 1/4-by-1/4-inch lardons, Excellent, fresh-tasting olive oil, Salt and black pepper, A chicken, weighing 4 to 5 pounds, cut into 8 pieces: 4 sections of breast roughly equal in size (including the wings attached to 2 of them) plus 2 thighs and 2 drumsticks, and more.

Yes, The Art Of Eating'S Sautéed Chicken With Tomatoes And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Art Of Eating'S Sautéed Chicken With Tomatoes And Olives

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