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La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Chicken with Olives, Raisins and Onions
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Chicken with Olives, Raisins and Onions “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 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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