Receta Le Poulet Antiboise
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 4

Ingredientes

1/3 c. extra virgin extra virgin olive oil
1 pch salt
1 pch cayenne pepper or possibly 1 healthy pinch chili flakes
1 med size air-chilled chicken, cut, in 8 pcs or possibly 4 pcs of chicken, legs, cut in half or possibly 4 pcs of chicken, breast, cut in half
6 c. onion, cooking, sliced or possibly 6 c. spanish onion, sliced
1/2 c. rose wine or possibly 1/2 c. Bandol wine or possibly 1/2 c. Tavel wine or possibly 1/2 c. Cote de Provence wine
2 Tbsp. small capers

2 clv garlic, thinly, sliced
2 c. fresh cut croutons, preferably, focaccia, bread
4 med tomato, seeded, and, diced, small
1/2 c. Nicoise olives, pitted
1 x lemon, sliced, into, wedges
1/3 c. extra virgin extra virgin olive oil, optional fresh parsley, minced, optional

Preheat oven to 375 degrees F.Heat first 1/3 c. amount of extra virgin olive oil over medium heat in a deep ovenproof casserole.
Add in a healthy pinch of salt and a dash of cayenne. Add in chicken pcs and fry till golden (but not necessarily cooked through).
Remove chicken and set aside. Add in onions to pan and cook, stirring occasionally till softened.
If onions begin to brown, lower heat.
Return chicken to pan. Add in wine. Bake uncovered for 45 min.
Heat second 1/3 c. amount of extra virgin olive oil in a saute/fry pan over medium high heat.
Separately fry capers then garlic and then croutons in the pan.
This will ensure none of these ingredients are under or possibly over cooked. Remove with a slotted spoon and set aside.
Stir tomatoes and olives in with the cooked chicken pcs.
Spoon some of the tomato mix onto a warmed serving platter.
Arrange chicken pcs over top. Scatter capers, garlic and croutons generously over chicken.
Garnish with lemon wedges. Drizzle with remaining 1/3 c. extra virgin olive oil and minced parsley.