This one goes to my mother. Every time she makes it I feel like a kid again...
Here is the article from The Washington Post the madre and I were in. Hope you like!!
Use a pressure cooker, and this dish is ready in about 20 minutes. Or it can be done on the stovetop in about an hour.
Potomac cook Michele Arnaud likes to use cracked olives with pits; she says the pits add flavor.
Serve with pine nut-studded couscous or polenta.
4 servings
Ingredients:
2 tablespoons olive oil
3 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces, blotted dry with paper towel (about 1 pound total)
Sea salt
Freshly ground black pepper
1/2 cup flour
1 medium onion, finely chopped
4 cups homemade or no-salt-added chicken broth
5 large sprigs thyme
2 sprigs rosemary
2 fresh bay leaves
2 large cloves garlic, minced
1 1/2 cups cracked green olives, with pits, drained (you can use other types of olives)
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| Olive Chicken Provencal with Pine nut coucous |
Heat the oil in a pressure cooker (without the lid) over medium-high heat, until the oil shimmers.Season the chicken pieces lightly with salt and pepper. Use just enough of the flour to coat them evenly, shaking off any excess. Carefully add the chicken pieces to the hot oil; cook for 3 to 5 minutes, then turn them over and cook for 3 to 5 minutes, so they are lightly browned on both sides. Transfer to a plate.
Add the onion to the pot; cook for 3 to 5 minutes, stirring, until the onion has softened. Stir in 1 to 2 tablespoons of the flour to form a roux; cook for a minute or two, stirring, then stir in 1 cup of the broth to form a creamy sauce. Return the chicken to the pot, along with the thyme, rosemary, bay leaves, garlic, the olives and the remaining 3 cups of broth. Season with salt and pepper to taste.
Secure the lid on the pressure cooker, following the manufacturer’s instructions. Cook for 15 to 20 minutes, then de-pressurize the pot and uncover. The chicken will be tender and the sauce will be smooth. Taste and adjust seasoning as needed.
(Alternatively, if the chicken is cooked in a heavy-bottomed pot with a lid, cook for 45 minutes to 1 hour, stirring it every 15 minutes.)
Discard the bay leaves and thyme sprigs before serving, if desired. Transfer to a tureen or divide among individual plates. Serve hot.
...just don't choke or break a tooth... remember these olives have pits :-)
-Chef Cat
