Cassolette Of Chicken Provencale With Rosemary (Dj/Ab) Recipe
Servings: 6
Ingredients
- Peanut oil, for sauteing
- 8 x Skinless chicken cutlets, sliced diagonally in thirds
- 2 x Red onions, sliced
- 1 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves, smashed
- 2 Tbsp. Flour
- 3 Tbsp. Tomato puree
- 3 x Carrots, halved lengthwise and cut into 1-inch pcs
- 3 whl cloves, crushed
- 2 whl allspice, crushed
- 1 pch Cumin seeds
- 2 x Bay leaves
- 2 Tbsp. Minced fresh rosemary, plus extra sprigs and branches for Garnish
- 3 Tbsp. Minced Italian parsley
- 2 Tbsp. Minced fresh basil
- 1 c. White wine
- 1 quart Chicken stock
- 2 c. Button mushrooms, trimmed
- 6 x Plum tomatoes, cut in pcs
- 3 x Leeks, white parts only, cleaned carefully and cut into 1-inch pcs
- 3 x Celery stalks, cut into 2-inch pcs
- 2 x Zucchini, very green, halved lengthwise and cut into 1-inch pcs
- 2 x Yellow squash, halved lengthwise and cut into 1-inch pcs
- 1 c. Black olives, pitted
- 1/2 lb Snowpeas, trimmed
- 1/2 c. Green peas
- 1 x Orange, Zest of
- 1/2 c. Pignoli nuts
Directions
- In a skillet heat 2 Tbsp. peanut oil, brown chicken pcs and remove. In a Dutch oven sweat onion in extra virgin olive oil for 5 min. Add in garlic and chicken. Sprinkle in flour and tomato puree and stir well.
- Add in carrots, spices and herbs, stirring till combined. Stir in wine and stock and bring to a boil. Reduce heat and simmer 20 to 25 min. Stir in remaining vegetables, olives and orange zest and simmer 10 min more, or possibly till vegetables are tender. Meanwhile, brown pignoli nuts in 3 Tbsp. peanut oil till golden brown; drain.
- To serve, ladle stew into 6 warmed deep plates and sprinkle with rosemary and pignolis.
- Yield: 6 servings
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