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A typical French countryside dish of roasted
chicken served with a sauce of tomatoes, garlic and olive oil.
This tasty version includes the addition of kalamata olives and
Roast Chicken Provencale
- 3 pound chicken
- 1 small onion
- 1 garlic clove
- 2 plum tomatoes
- 1/4 cup kalamata olives
- 1/2 cup packed fresh basil leaves
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- Preheat oven to 450°F (230°C).
- Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast
chicken in middle of oven 20 minutes.
Reduce temperature to 350°F (175°C). Roast
chicken 40 minutes more, or until a thermometer inserted in
fleshy part of an inner thigh registers 170°F
(80°C), and juices run clear. Transfer
chicken to a cutting board and keep warm, loosely covered.
- While chicken is roasting, finely chop
onion and garlic separately. Seed tomatoes
and cut into 1/4-inch dice. Pit olives and finely slice.
Chop enough basil to measure 2 tablespoons
and cut remaining leaves into thin
- Pour off all but 2 teaspoons fat from
skillet and sauté onion over medium-high
heat, stirring, 30 seconds. Add garlic and sauté,
stirring, 30 seconds. Add wine and deglaze
skillet, scraping up brown bits. Simmer
mixture until reduced by about half. Add stock and
return mixture to a simmer. Add tomato and olives and simmer
until sauce is slightly thickened, about 3
minutes. Stir in basil strips and remove
pan from heat.
- Cut chicken into 4 serving pieces.
Pour sauce over chicken and sprinkle with