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La Belle Cuisine - More Poultry Recipes

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Chicken with Olives, Raisins and Onions

 

 

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Chicken with Olives, Raisins and Onions
Source:  Cooking Creole by Marcelle Bienvenu
from “Dreaming of a Mediterranean Life”
The Times-Picayune, New Orleans, March 7, 2002

“Another recipe that I found shows the Jewish, Arab and Spanish influence of a classic dish often served at a Passover Seder. If Passover is not being observed, the chicken can be served with polenta or rice. It has a lovely flavor. It makes a lot, but it was twice as good the next day.”

Serves 12

6 chicken breast halves on the bone
6 whole chicken legs
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 1/2 cups dry white wine
1/3 cup sherry vinegar
1 1/2 pounds cipolline onions (if unavailable substitute fresh pearl or small boiling onions), peeled
1 1/4 pounds green olives, pitted
1 1/2 cups golden raisins (about 7 ounces)
4 to 6 cups chicken broth
4 whole cloves
2 bay leaves
Two 2 1/2-inch-long cinnamon sticks
1/2 tablespoon whole black peppercorns
3/4 cup pine nuts (4 1/2 ounces)

Season the chicken generously with salt and black pepper. In a very large enameled or cast-iron casserole, warm the olive oil. Add the chicken pieces in batches and brown them over high heat, about five minutes per side. Remove the chicken to a platter and discard the oil from the casserole. Add the wine and vinegar and boil over high heat, stirring, until it is reduced by half, about six minutes.

Return the chicken to the casserole and add the onions, olives, raisins and enough stock to cover two-thirds of the chicken. Tie the cloves, bay leaves, cinnamon sticks and peppercorns in cheesecloth and add them to the casserole. Bring to a simmer over medium-high heat and cover. Reduce the heat to low and cook until the chicken and onions are tender, about 1 to 1 1/2 hours. Skim off the fat that rises to the surface. Adjust seasoning if necessary. In a small skillet, toast the pine nuts over medium-low heat until lightly browned, three to four minutes. Sprinkle the chicken with the pine nuts and serve.

© The Times-Picayune. Used with permission.

 

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