Recipes

Provencal Chicken Stew

1 frying chicken, cut into pieces
sea salt and freshly ground pepper
chickpea flour
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 leek, chopped
1/2 cup dry white wine
1 1/4 pound canned, organic tomatoes, chopped
3 medium zucchini, chopped
1 green pepper, chopped (optional)
1 clove garlic and 1 bunch of parsley chopped together finely
2/3 cups black olives
fresh basil leaves

Season the chicken pieces with salt and pepper, then coat with flour, shaking off excess. In a large sauté pan over medium heat, warm olive oil. Put chicken pieces in the pan except for breasts. Sauté, turning the pieces, for 10 minutes. Add the breast and sauté until all pieces are nicely colored on both sides, about 10 minutes longer. Reduce heat to low, cover and simmer for 10 minutes.

Transfer chicken pieces to a warmed platter, keep warm. Add onion and leeks to the pan and stir around with a wooden spoon. When it begins to color, pour in the wine. Raise the heat to high and deglaze the pan, scraping the pan bottom with a wooden spoon until the brown bits dissolve and the wine is almost completely reduced. Add the tomatoes, zucchini and pepper and salt to taste and continue to cook over high heat, shaking the pan and stirring, until their excess liquid evaporates. Add the chicken pieces and stir together. A couple of minutes before removing from the heat, add parsley/garlic mixture and olives. Top with basil leaves. Serve.