Don't let the big name put you off.
This is still pretty easy!
Off to France tonight for Peasant Style Sautéed Chicken from Provence.
Chicken Thighs, boneless and skinless
Olive oil
S&P
Flour
1 onion
1/2 cup dry white wine
4 medium tomatoes, chopped
1 clove garlic
T Parsley
12 black olives, pitted and halved
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If you will be serving this with rice pilaf, start it now.
Heat 4 tablespoons of olive oil in your skillet. Sprinkle chicken pieces with salt and pepper and then lightly dredge in flour. Brown both sides over medium heat. Maybe 4 minutes, each side. While the chicken is browning, chop all your tomatoes and onions.
Once chicken is browned on both sides, move the pieces to the pan's edge and add onions to pan, sauteeing gently to wilt. Then add the garlic. Add the 1/2 cup wine, raising the heat to boiling, to boil off the alcohol and reduce the liquid a bit. This might take about 3-4 minutes.
Add the chopped tomatoes, and parsley, lowering heat to simmer. Cover and simmer for 20-30 minutes or until the rest of the meal is ready and chicken is thoroughly cooked.
Chicken sprinkled with salt and pepper and ready to dredge in the flour.
Lightly flour both sides.
Into the hot oil.
Nice fresh tomatoes and onion, ready to chop.
Cut up and waiting to be added to the pan.
Once the chicken is browned, add the onions and garlic.
Wilt the onions before moving on to the next ingredient. Once onions are a bit cooked, add the wine. Bring the temperature up to boiling and allow to boil away alcohol for a few minutes.
Add the chopped, fresh tomatoes.
And the parsley.
Cover and simmer after lowering heat. Simmering will be 20-30 minutes, prepare the rest of the meal, at this time.
After simmering, add the olives in the last few minutes before serving. Really just long enough to heat them up.
Rice Pilaf and a salad will round out the meal. Maybe some hot bread if you are so inclined. If I serve hot bread every night, everyone gets bored with it and stops eating it.
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