Recipe courtesy of Jean Jacques Texier.
Directions for: Le Poulet Antiboise
Ingredients
cup extra virgin olive oil
1 pinch salt
1 pinch cayenne pepper
1 pinch chili flakes
1 medium size air-chilled chicken, cut, in 8 pieces
4 pieces of chicken, legs, cut in half
4 pieces of chicken, breast, cut in half
6 cup onion, cooking, sliced
6 cup spanish onion, sliced
cup Bandol wine
cup rose wine
cup Tavel wine
cup Cote de Provence wine
2 Tbsp small capers
2 cloves garlic, thinly, sliced
2 cup fresh cut croutons, preferably, focaccia, bread
4 medium tomato, seeded, and, diced, small
cup Nicoise olives, pitted
1 lemon, sliced, into, wedges
cup extra virgin olive oil, optional
Directions
1. Preheat oven to 375 degrees F.
2. Heat first 1/3 cup amount of olive oil over medium heat in a deep ovenproof casserole.
3. Add a pinch of salt and a dash of cayenne. Add chicken pieces and fry until golden brown (but not necessarily cooked through).
4. Remove chicken and set aside. Add onions to pan and cook, stirring occasionally until softened.
5. If onions begin to brown, lower heat.
6. Return chicken to pan. Add wine. Bake uncovered for 45 minutes.
7. Heat second 1/3 cup amount of olive oil in a saut pan over medium high heat.
8. Separately fry capers then garlic and then croutons in the pan.
9. This will ensure none of these ingredients are under or over cooked. Remove with a slotted spoon and set aside.
10. Stir tomatoes and olives in with the cooked chicken pieces.
11. Spoon some of the tomato mixture onto a warmed serving platter.
12. Arrange chicken pieces over top. Scatter capers, garlic and croutons generously over chicken.
13. Garnish with lemon wedges. Drizzle with remaining 1/3 cup olive oil and chopped parsley.
See more: French, Bake, Poultry, Rice/Grain, Main, Dinner, Fall, Fry, Chicken
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