Monday, December 17, 2007

Chicken Provencale

This chicken recipe is the second recipe from my friend. It's an easy mock Coq au Vin if you add 1 cup of Red wine and some mushrooms. The taste becomes sophisticated and she says it's great if you have guests coming:)

It is a Mediterranean type recipe which would pair beautifully with a basic rice pilaf.

Use the dark meat of the chicken which is tastier than the breast.

Don't skip adding the tomato paste which holds the sauce together. And if you add some butter it makes the sauce stick together even more. You don't have to add a lot of butter.



4 skinless boneless chicken breast halves or dark meat, whichever you prefer
4 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1 tbs tomato paste
2 1/2 teaspoons fresh thyme
Black olives to taste
Salt and Pepper to taste

Saute the onions and the garlic. When they are ready, take them off the pan and set aside.

Add chicken to the pan and saute the chicken.

When chicken is almost cooked add the tomatoes, onions, garlic, tomato paste and butter. Add the black olives and thyme. Use fresh black pepper.

This is the point you would add the red wine and the mushrooms if you wish.

Once everything boils bring the heat down and simmer uncovered for about 30 minutes.

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