Poulet Saute aux Tomates from The Cooking of Provence by Patricia Lousada
Mix together the tomatoes, half the herbs and the garlic. Season with salt and pepper and set aside. Dry the chicken pieces well with kitchen paper. Heat the oil in a large, heavy pan with a lid. A...
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Ingredients
- salt
- pepper
- 1 shallot, chopped very finely
- 150 ml (¼ pint) dry white wine
- 150 ml (¼ pint) chicken stock
- 4 tablespoons chopped, fresh mixed herbs, such as tarragon, thyme and parsley
- 1 garlic clove, chopped very finely
- 1 1/2 kg (3½ lb) chicken, cut into 8 pieces
- 2 tablespoons olive oil
- 625 g (1¼ lb) ripe tomatoes, skinned, deseeded and chopped
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