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CHICKEN NICOISE

Category:    Chicken
Yield: 6 servings
 
           Jim Vorheis                              And chopped
      2 tb Olive oil                           1 tb Tomato paste
      5 lb Roasting chicken or 2               1 tb Minced parsley
           2 1/2 to 3-lb chickens)           1/2 ts Thyme
      2 tb Butter                              1    Bay leaf
     12 sm White onions, peeled                     Salt and pepper to taste
      2 lg Green peppers, sliced into        3/4 c  Dry white wine
           -rings                              1 c  Strong chicken stock
      1 pt Cherry tomatoes (or 3             3/4 c  Ripe olives, pitted
           -tomatoes, peeled, seeded,          2 tb Minced parsley
 
  Heat olive oil in a large flameproof casserole and brown the chicken on all
  sides.  Remove chicken.  Add butter and onions to casserole and brown
  slowly.  Add green peppers and garlic and cook for 1 minute. Add tomatoes
  and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay
  leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock.
  Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or
  until tender, basting several times with the pan liquids.  Remove chicken
  to a heated platter.  Reduce cooking liquids over high heat for 5 minutes.
  Skim grease.  Stir in the olives.  Pour sauce and vegetables over the
  chicken.  Sprinkle with parsley.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 

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