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How To make Nicoise Chicken Stew with Tomatoes and Black Olives
3 pound chicken
cut into 8 serving
pieces 3 tablespoons olive oil
12 small white onions :
peeled
1/2 teaspoon dried thyme or 1 sprig fresh thyme
1/4 cup shallot minced
2 garlic cloves :
minced
2 2 pound cans Italian plum tomatoes drained and
chopped, reserving liquid from one can 1/2 cup dry white wine
Cheesecloth bag containing 6 parsley stems :
1 bay leaf and 6
peppercorns 2/3 cup pitted black Nicoise olives
Fresh lemon juice to taste
In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate.
Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through. (The stew may be made 1 day ahead. Let the stew cool, uncovered, and chill it, covered. Reheat the stew, covered, over low heat, adding water if necessary.)
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Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions
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Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make Salade Nicoise.
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from the book Mastering the Art of French Cooking Vol 1.
ingredients:
1 head of Lettuce large, washed and dried
1 cup fresh green beans trimmed, blanched
3 or 4 tomatoes quartered
tin of salmon
2 cups French potato salad recipe follows
4 hard-boiled eggs halved lengthwise
2-3 flat anchovy filets packed in oil
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
Olive oil for drizzling
Salt and pepper to taste
French Potato Salad
5-6 white potatoes cooked to fork tender
1-2 Tb olive oil
1 Tb white wine vinegar
Salt and pepper to taste
Flat leaf parsley chopped
Vinaigrette (makes about 1/2 cup)
1-2 Tb red wine vinegar or fresh lemon juice
¼ tsp mustard
1/2 cup olive oil
Salt and pepper to taste