chicken provengal
 
2 Tbsp  olive oil
6   4ounce boneless, skinless chicken thighs, each cut in half
2   mediumsize onions, thinly sliced
1   mediumsize fennel bulb, thinly sliced
6 clove  garlic, sliced
1   28ounce can whole peeled tomatoes with thick tomato puree
1-14-1/2- oz.  can reduced-sodium chicken broth
2 tsp  dried thyme leaves
1/2 tsp  ground black pepper
1/2 tsp  salt
1/2 cup  pitted ripe olives
1/2 cup  red wine
  fresh thyme sprigs (optional)
  boiling water
 
in heavy 6-quart sauce pot, heat 1 tablespoon oil over medium heat. add 
chicken; saute until pieces are browned on all sides ? about 5 minutes. 
remove chicken to medium-size bowl and set aside. 
 
add remaining 1 tablespoon oil, the onions, and fennel to sauce pot; saute 
until golden -- about 10 minutes. add garlic and saute 2 minutes. return 
browned chicken to sauce pot with vegetables. add tomatoes with puree, 
chicken broth, dried thyme, pepper, and salt. heat stew to boiling over 
high heat; reduce heat to low, cover, and cook 45 minutes. add olives and 
red wine and cook 15 minutes longer, stirring occasionally. 
 
to serve, stir chicken stew and ladle 2 pieces of chicken with 
tomato-vegetable mixture into each of 6 soup plates. garnish each with a 
sprig of thyme, if desired, or keep stew warm over very low heat for 
guests to help themselves as desired. stew may be kept warm for up to an 
hour on top of stove; add a little boiling water when needed to keep from 
sticking. check occasionally with quick-read thermometer and adjust heat 
if necessary to maintain temperature above 140 degrees f. 
 
 
 
 
 
(ID: 77429) Mirror: rec.food.recipes: Sat, Jan 31, 2004


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