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
- 4 boneless skinless chicken breasts
- salt & freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1⁄4 cup onion, chopped
- 3⁄4 cup dry white wine
- 4 medium tomatoes, peeled, seeded, and chopped coarse
- 1 small garlic clove, chopped and mashed
- 2 tablespoons parsley, chopped
- 12 pitted black olives (sliced, if you prefer)
Directions See How It's Made
- Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- Add onion and let it cook slowly until it is golden.
- 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.
- DO NOT OVER-COOK at this point—tomatoes should be firm.
- Just before serving, add a dozen pitted black olives.
- Serve topped with sauce or with rice.