Sauté de poulet à
This delicious dish, which includes fresh tomatoes – known
in Provence as pommes d'amour, or love apples – is found almost anywhere in
Provence, but especially in the Vaucluse.
This is a pan-cooked chicken dish and almost certainly is a
dish that originally would have been prepared outdoors over a wood-burning
fire. The better the quality of the chicken, the tastier the dish will be.
1.5kg chicken thighs or legs or wings
4 tbsps extra virgin olive oil
1 large onion, sliced
100 ml white or rosé wine
1 fresh bouquet garni of oregano, marjoram, bay leaf and
350 gm of ripe tomatoes, peeled and chopped
2 tbsps tomato purée
12 de-stoned black olives, lightly crushed
4 garlic cloves, finely chopped
handful of fresh parsley, finely chopped, or a mix of fresh
salt and ground black pepper
Use Rice Bran oil instead of olive oil, for a healthier
Use chicken stock instead of wine
Substitute high quality tinned tomatoes, lightly chopped
Pat the chicken pieces dry and rub all over with
salt and pepper
Heat the oil in a large, heavy based frying pan
or a flameproof casserole
Fry half the chicken over a high heat for 10
minutes, pressing the pieces down from time to time to maintain contact with
the pan, and turning them often to brown
Transfer the chicken to a warm place, and cook
the other half in the same way, and also set aside
Put the onion in the pan and fry for 1 minute,
Pour in the wine and add the bouquet garni,
scraping up the sediment as the wine reduces to about half
Add the tomatoes, tomato purée and olives, and
cook for 3-5 minutes on a high heat, stirring.
Return the chicken to the pan, cover with a lid
(or foil) and cook for 8-10 minutes, until tender.
Mix the garlic and parsley together, and scatter
over the chicken and serve hot.
The garlic and parsley mix, in this simple form,
is known as persillade. If it is introduced into the cooking at a late stage,
as suggested here (#9), the garlic is quite strong. This can be mellowed
somewhat by combining this step with #8.