Chicken Sauté With White Wine and Tomatoes

READY IN: 35mins
Bergy
Recipe by Caroline Cooks

Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine — and her mouthwatering recipes. (with a few changes)

Top Review by Bergy

What a wonderful flavor loaded recipe. I used Chicken tenders instead of whole breasts. Unfortuneately I thought I had some sliced olives but when I went to get them the cupboard was bare, I will make this recipe again using whole breasts and have olives on hand. This is a keeper

Ingredients Nutrition

Directions

  1. Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
  2. In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
  3. Add onion and let it cook slowly until it is golden.
  4. Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
  5. DO NOT OVER-COOK at this point—tomatoes should be firm.
  6. Just before serving, add a dozen pitted black olives.
  7. Serve topped with sauce or with rice.

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