CHICKEN SAUTE PROVENCE STYLE ... THE CHICKEN YOU'LL EAT ON YOUR WEEK-END IN PROVENCE
"This is a recipe that is better cooked in a slow, lingering manner. Put Edith Piaf on the CD player or perhaps Charles Aznavour and start slowly browning your chicken...."
INGREDIENTS
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1 3 lb (1.5k) chicken cut into 8 pieces or so. Or, what is really better 10 or 12 pieces of chicken legs or thighs. The brown meat loves slow cooking.
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salt and freshly ground black pepper
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4 tbsp. olive oil ( or more if necessary)
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1 large onion coarsely chopped
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4 large cloves of garlic, chopped
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Bouquet garni - fresh thyme, bay leaves, sage,rosemary tied together with a string works well. ( or dried Herbs de Provence if you haven't access to fresh herbs)
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A really, really good splash of white, rose or red wine
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A generous cup of tomatoes and sauce from a can of whole peeled tomatoes. (Try and use canned tomatoes from Italy. They have a true, rich tomato flavour)
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A dozen or so of salt cured black olives, lightly crushed. Kalamata olives work well here, too.
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A small handful of fresh parley or herbs to finish (finely chopped)
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