the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Southern Chicken with Olives (Poulet Nicoise)

One 3.5 lb. chicken, cut into serving pieces
Juice of 1 lemon
2 t thyme
Black pepper
5 T olive oil
1/2 lb. chopped lean salt pork
2 onions, finely chopped
2 cloves garlic, peeled, minced
5 tomatoes, quartered
2 bay leaves
1/2 c. dry white wine
1/2 c. Nicoise olives
1/2 c. chopped parsley

Rinse and dry the chicken pieces. Sprinkle with lemon juice, thyme, salt, and pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the salt pork and sauté for 5 minutes. Push the salt pork to the side and add the chicken pieces. Cook until golden brown on both sides. Remove all meat with a slotted spoon. Add the onions and reduce the heat. Sauté for 5 minutes. Add the garlic, tomatoes, bay leaves, and wine. Stir, and cook for 10 minutes, uncovered. Return the meat to the pan and cook for 40 minutes, basting frequently with pan juice.

Just before serving, remove the bay leaves and add the olives. Sprinkle with parsley.



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This page modified January 2007