Chicken Nicoise

Serves:

Ingredients:

Jim Vorheis
2 tb Olive oil
5 lb Roasting chicken or 2
2 1/2 to 3-lb chickens)
2 tb Butter
12 sm White onions, peeled
2 lg Green peppers, sliced into
-rings
1 pt Cherry tomatoes (or 3
-tomatoes, peeled, seeded,
And chopped
1 tb Tomato paste
1 tb Minced parsley
1/2 ts Thyme
1 Bay leaf
Salt and pepper to taste
3/4 c Dry white wine
1 c Strong chicken stock
3/4 c Ripe olives, pitted
2 tb Minced parsley

Method:

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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis