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Sautéed Chicken with Onion and Tomato Sauce

 
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~ Patricia Wells, in "Simply French"

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Sautéed Chicken with Onion
and Tomato Sauce
Poulet Sauté à la Poitevine

Simply French
Patricia Wells Presents
the Cuisine of Joël Robuchon
© 1991 by Patricia Wells and Joël Robuchon
William Morrow/HarperCollins

“Although this recipe is slightly more complicated than your basic sautéed
chicken, the extra steps pay off in flavor and taste sophistication. Reducing
the wine makes for a more complex, flavorful sauce, and the added step of
straining the vegetables results in a more elegant presentation. Even in the
dead of winter, the onion and tomato sauce offers a lively, summer accent.
This dish is very mild, but far from bland – typical of the fare (and the people)
from the Poitevin, the area surrounding Poitiers. It’s even better if prepared
one day in advance, allowing the flavors to mellow.”

Yield: 4 to 6 servings

Onion and Tomato Sauce
3 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
10 plum tomatoes, cored, peeled, seeded, and chopped
Sea salt and freshly ground black pepper to taste

2 cups dry white wine, preferably a Chardonnay
1 free-range chicken (3 to 4 pounds), at room temperature,
well rinsed, patted dry, and cut into 8 serving pieces
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 carrots, diced
2 onions, finely chopped
Bouquet garni: several parsley stems, celery leaves, and sprigs
of thyme, wrapped in the green part of a leek and securely
fastened with cotton twine

1. Prepare the sauce: In a large skillet, heat the oil over high heat.
When hot, add the onions and cook until soft and translucent,
about 5 minutes. Add the tomatoes, season, and cook until thick,
about 10 minutes more. Taste for seasoning, and set aside.
2. In a medium [non-reactive] saucepan, bring the wine to a boil over
high heat. Cook until reduced by half, 5 to 7 minutes. Set aside.
3. Season the chicken liberally with salt and pepper. In a large skillet,
combine the oil and butter over high heat. When hot, add several
pieces of chicken and cook on the skin side until it turns an even,
golden brown, about 5 minutes. Turn the pieces and brown them
on the other side, 5 minutes more. Do not crowd the pan; brown
the chicken in several batches. Carefully regulate the heat to avoid
scorching the skin. When all the pieces are browned, transfer them
to a platter.
4. Discard the fat in the skillet. Add the carrots, onions, bouquet garni,
and wine, and bring to a boil over high heat. Reduce the heat to low
and add the chicken, burying the pieces in the vegetables and liquid.
Cover, and simmer until the chicken is cooked through, about
20 minutes.
5. Transfer the chicken to a platter. Strain the liquid in the skillet
through a fine-mesh sieve. Return the chicken to the skillet,
and add the strained liquid and the onion and tomato sauce.
Cook over moderate heat until heated through, about 5 minutes.
Transfer to a warmed platter and serve on warmed dinner plates.

  
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