*  Exported from  MasterCook  *
 
            NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pound         chicken -- cut into 8 serving
                         pieces
    3      tablespoons   olive oil
   12      small         white onions -- peeled
      1/2  teaspoon      dried thyme or 1 sprig fresh thyme
      1/4  cup           shallot -- minced
    2                    garlic cloves -- minced
    2      2 pound       cans Italian plum tomatoes -- drained and
                         chopped, reserving liquid
                         from one can
      1/2  cup           dry white wine
 						Cheesecloth bag containing 6
			parsley stems -- 1 bay leaf and 6
                         peppercorns
      2/3  cup           pitted black Nicoise olives
                         Fresh lemon juice to taste
 
 In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate
 heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or
 until lightly browned. Transfer browned onions to a bowl. In the skillet
 heat the remaining 2 tablespoons oil over moderately high heat until hot.
 Pat the chicken pieces dry and season with salt and pepper. Brown the
 chicken, in batches if necessary, and transfer to a plate.
 
 Drain off all but 2 tablespoons of fat from the pan and add the shallots
 and garlic, cooking over moderate heat for 30 seconds. Stir in the
 tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side
 up, and any juices that have accumulated on the plate. Bring the liquid to
 a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the
 mixture, uncovered, for 15 minutes, or until the breast pieces are tender,
 and transfer the breast pieces to a plate. Simmer the remaining chicken and
 onions for 15 minutes more, or until they are tender, transfer them to the
 plate, and discard the cheesecloth bag. Cook the sauce over moderately high
 heat, stirring, for 10 to 15 minutes, or until it is thickened, add the
 chicken, onions, olives, and lemon juice and cook the stew, covered, over
 very low heat for 3 minutes, or until it is heated through. (The stew may
 be made 1 day ahead. Let the stew cool, uncovered, and chill it, covered.
 Reheat the stew, covered, over low heat, adding water if necessary.)
 
 Yield: 4 servings
 
 
 
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 NOTES : (Recipes adapted from Gourmet Magazine)