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Cassolette Of Chicken Provencale with Rosemary

Peanut oil; for sauteing
8 Skinless chicken cutlets; sliced diagonally in thirds
2 Red onions; sliced
1 tb Olive oil
4 Garlic cloves; smashed
2 tb Flour
3 tb Tomato puree
3 Carrots; halved lengthwise and cut into 1-inch pieces
3 Whole cloves; crushed
2 Whole allspice; crushed
1 pn Cumin seeds
2 Bay leaves
2 tb Chopped fresh rosemary; plus extra sprigs and branches for garnish
3 tb Chopped Italian parsley
2 tb Chopped fresh basil
1 c White wine
1 qt Chicken stock
2 c Button mushrooms; trimmed
6 Plum tomatoes; cut in pieces
3 Leeks; white parts only, cleaned carefully and cut into 1-inch pieces
3 Celery stalks; cut into 2-inch pieces
2 Zucchini; very green, halved lengthwise and cut into 1-inch pieces
2 Yellow squash; halved lengthwise and cut into 1-inch pieces
1 c Black olives; pitted
1/2 lb Snowpeas; trimmed
1/2 c Green peas
1 Orange; Zest of
1/2 c Pignoli nuts

In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add garlic and chicken. Sprinkle in flour and tomato puree and stir well. Add carrots, spices and herbs, stirring until combined. Stir in wine and stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes. Stir in remaining vegetables, olives and orange zest and simmer 10 minutes more, or until vegetables are tender. Meanwhile, brown pignoli nuts in 3 tablespoons peanut oil until golden; drain. To serve, ladle stew into 6 warmed deep plates and sprinkle with rosemary and pignolis.

Yield: 6 servings

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