Recipe

Chicken Nicoise Recipe

	Bondc / All my dishes 1 year, 1 month ago A quick, easy, and delicious saute. Serve with a rice pilaf and (perhaps) steamed asparagus with hollandaise. Prep:10m Cook:40m Servings:6	Bondc
	saute chicken wine herbs

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eulenfel

Ingredients

1 fryer in pieces, or 6 of your favorite chicken pieces

4 T. clarified butter, divided in half

1/2 c. dry white wine (I use a white burgundy)

1 small onion, diced

2 cloves garlic, diced

10 ripe (black) olives, pitted and diced

1 small red bell pepper, seeded and diced

1 T. each: fresh Greek oregano and fresh thyme, chopped

2 sprigs fresh rosemary

salt and pepper

1 T. butter

Directions

Saute the onion, bell pepper, and olives in 2 T. of the butter over medium heat until the onion is soft and transparent (add the garlic at the very end, or it will burn). Remove the vegetables and reserve.

Add the remaining 2 T. of butter to the pan, and brown the chicken on all sides over high heat. Add the vegetables, wine, and herbs, cover tightly, and simmer over low heat for 30 minutes, until the chicken is done. Remove the chicken and reserve.

Turn the heat as high as it will go, and while stirring constantly, reduce the liquid by half. Turn the heat down to medium, and add the tablespoon of butter. Do not stir. Swirl the pan gently and as the butter melts, it will blend into the sauce, slightly thickening it and giving it a gloss. Pour over the chicken and serve.

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