Sautéed Chicken Nicoise
|All purpose flour||1 Tablespoon (Adjust Quantity As Needed)|
|Vegetable oil||3 Tablespoon (50 Milliliter)|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Dry white wine||1 Cup (16 tbs) (250 Milliliter)|
|Tomato paste||1 Tablespoon (15 Milliliter)|
|Dried tarragon||1 Teaspoon (5 Milliliter)|
|Dried thyme||1 Teaspoon (5 Milliliter)|
|Black olives||1 Cup (16 tbs) (250 Milliliter)|
|Capers||2 Tablespoon (25 Milliliter)|
|Chopped fresh parsley||3 Tablespoon (50 Milliliter)|
Cut chicken into about 12 pieces; pat dry.
Season lightly with salt and pepper to taste; dust lightly with flour.
In large deep skillet, heat oil over medium high heat; brown chicken pieces on all sides.
Remove to plate.
Pour off all but 2 tbsp (25 mL) fat from pan.
Add onions and garlic; cook until tender and fragrant but not browned.
Add wine, tomato paste, tarragon, thyme, bay leaf, and salt and pepper to taste.
Return chicken to pan; bring to boil.
Reduce heat, cover and simmer gently for 30 minutes or until juices run clear when chicken is pierced and chicken is no longer pink inside.
Transfer chicken to serving platter and keep warm.
Remove bay leaf.
Add olives and capers to pan; cook over high heat, stirring constantly, until heated through and sauce is reduced to 3/4 cup (175 mL).
Pour over chicken; sprinkle with parsley.