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New York City Chefs Daily Recipe for 4/20/2001 : Recipe for Chicken Poulet Provencal
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chicken : Poulet Provencal recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 4/20/2001 : Recipe for Chicken - Poulet Provencal
"Chicken : Poulet Provencal"

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"As we graze it grows"

1 tablespoon olive oil
1 1/3 pounds skinless, boneless chicken
1 medium onion, chopped
1 tablespoon finely chopped garlic
2 tablespoons dry white wine
4 sprigs of fresh thyme or 1/4 teaspoon dried thyme leaves
1 can chopped tomatoes, drained
1/4 cup Mediterranean style or other oil cured black olives
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon chopped parsley
1 tablespoon finely shredded basil leaves (or add 1 more tablespoon chopped parsley)

In a large skillet, heat 1 teaspoon of the olive oil.  Add the chicken and cook over medium high heat, turning once, until golden on both sides, about 5 minutes.  Remove the chicken from the pan and set aside.  In the same pan, heat the remaining 2 teaspoons olive oil. Add the onion and garlic, cover and cook over medium heat 2 minutes.  Uncover and cook, stirring occasionally, until tender, about 3 minutes longer.  Add the wine, raise the heat to high and boil until reduced to a syrup, about 3 minutes.  Add the thyme, tomatoes, olives, chicken and any cooking juices that may have accumulated on the plate.  Simmer over medium low heat 15 minutes, or until the chicken is tender.  Season with the salt and pepper and garnish with the parsley and basil before serving. Serves 4.
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