Coquelet Sauté Provençal
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken weighing kg divided into four pieces
- 6 tablespoon butter
- 6 tablespoon olive oil
- 8 small onion (s) the same size
- 4 clove (s) garlic
- 6 mushrooms, halved
- 1 bunch herbs (thyme, bay leaf, stalk celery)
- 50 ml white wine, drier
- 1 tablespoon herbs, mixed, finely weighed
- some olives, black Provencal ones
- 8 tomato (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- A typical dish from the south of France; it is quick to prepare, colorful and tastes hearty.
- Peel and halve the tomatoes, press out the seeds and cut the meat into small cubes. Fry in 2 tablespoons of butter and 2 tablespoons of olive oil for 15 minutes. Salt, pepper and set aside.
- Heat 4 tablespoons of butter and 4 tablespoons of oil in a heavy, preferably copper saucepan and fry the chicken pieces seasoned with salt and pepper until light brown. Add the onions, garlic, mushrooms and the herb bundle. Fry, stirring constantly, until the vegetables are lightly browned. Then pour in the wine and let it boil down for a few moments. Add the melted tomatoes and gently stew everything for 30 minutes.
- To serve, remove the bundle of herbs, sprinkle the poultry and vegetables with fine herbs and decorate with the olives.
- Recommended wine: Rosé from Provence.
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