Provencal Stewed Chicken with Smoked Pork, Olives and Basil
Provence being on the southern coast of France has at its disposal the ultimate Mediterranean ingredients; olives, basil, tomato make this recipe an aromatic journey of the Med for those savouring it.
1 medium free range chicken
salt & pepper to taste
3 tbsp olive oil
1 red onion
4 garlic cloves
½ cup smoked pork or Canadian bacon, diced
6 plum tomatoes
2 cups low-sodium chicken broth
½ cup dry white wine
2 bay leaves, cracked
1 scant tablespoon fresh chopped thyme
2/3 cup Nicoise olives
½ cup chopped fresh basil leaves
- Chop the tomatoes and reserve the meat and the juices
- Mince the garlic
- Pitt, rinse and drain the olives
- Dice the onion and bacon in as small pieces as you can manage
1. Wash and pat dry the chicken and season with salt and pepper.
2. Heat the olive oil in a Dutch oven or a large, wide pot and brown the chicken in batches, turning to color on all sides. Remove with a slotted spoon. Pour off all but two tablespoons of fat from the pot.
3. Over a medium heat cook the onion until it starts to turn golden, about 10 minutes. Add the garlic and stir for a minute. Add the smoked pork or Canadian bacon and stir for a minute or so.
4. Place the chicken back in the pot, pour in the wine and let it boil until no more alcohol is left.
5. Add the tomatoes, let them boil for about 15 minutes and then add the broth. Bring to a boil over a high heat.
6. Reduce to low, add the herbs and simmer until the chicken is tender, about 45 minutes. About halfway through cooking the chicken, add the olives and about five minutes before removing from heat add the basil.