Chicken Nicoise
Title: Chicken Nicoise
Categories: Chicken
Yield: 6 servings
2 tb Olive oil
1 tb Tomato paste
5 lb Roasting chicken or 2 2 1/2 to 3-lb chickens
1 tb Minced parsley
1/2 ts Thyme
2 tb Butter
1 Bay leaf
12 sm White onions, peeled
Salt and pepper to taste
2 lg Green peppers, sliced into rings
3/4 c Dry white wine
1 c Strong chicken stock
1 pt Cherry tomatoes (or -tomatoes, peeled, seeded)
3 3/4 c Ripe olives, pitted
2 tb Minced pa
rsley
Heat olive oil in a large flameproof casserole and brown the chicken on all sides. Remove chicken. Add butter and onions to casserole and brown slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock. Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or until tender, basting several times with the pan liquids. Remove chicken to a heated platter. Reduce cooking liquids over high heat for 5 minutes. Skim grease. Stir in the olives. Pour sauce and vegetables over the chicken. Sprinkle with parsley.