The Art of Eating's Sautéed Chicken with Tomatoes and Olives

Name: The Art of Eating's Sautéed Chicken with Tomatoes and Olives
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms A chicken, weighing , cut into 8 pieces: 4 sections of breast roughly equal in size (including the wings attached to 2 of them) plus 2 thighs and 2 drumsticks; 4 servings All-purpose flour; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 2 cloves garlic, very finely chopped; 4 servings Excellent, fresh-tasting olive oil; 2 onions, finely chopped; 113 grams lean salt pork, lardo, or pancetta without rind, cut crosswise in 1/4-by-1/4-inch lardons; 1 large handful A of parsley, chopped not long before serving; 4 servings Salt and black pepper; 5 tomatoes, peeled, seeded, and chopped; 118 milliliters white wine; 177 milliliters green or black Niçoise or other olives cured in brine

Need a dairy free main course? The Art of Eating's Sautéed Chicken with Tomatoes and Olives could be a spectacular recipe to try. This recipe makes 4 servings with 1322 calories, 91g of protein, and 94g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, onions, thyme leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Put the lardons into a pan of cold water, bring them to a boil, drain, and rinse in cold water. In a large, heavy pot, sauté the lardons in 2 tablespoons of olive oil until their edges just begin to crisp and they render some of their fat; remove them to a paper towel to drain.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Paper Towels

Frying Pan

Pot

Salt and pepper the chicken, and coat the pieces lightly with flour. sauté the chicken in the fat from the lardons, turning, until the pieces are golden on all sides.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Remove the chicken to a warm plate.

Ingredients you will need

Whole Chicken

Over low heat, cook the onions in the same fat, adding more oil if needed, stirring until they are translucent but not colored.

Ingredients you will need

Onion

Cooking Oil

Add the wine, raise the heat, and stir to deglaze the pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the garlic and thyme and cook briefly to reduce the amount of liquid by about half.

Ingredients you will need

Garlic

Thyme

Add the tomatoes and bay leaves, and simmer until the liquid is reduced again by about one-third, depending on how juicy the tomatoes are, to a strong but not intense flavor.

Ingredients you will need

Bay Leaves

Tomato

Return the chicken to the pot, and cook over medium-low heat, covered, until the chicken is done—perhaps 20 minutes, according to how thoroughly you sautéed it beforehand. During the last few minutes of cooking, add the sautéed lardons and the olives.

Ingredients you will need

Whole Chicken

Olives