"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Poulet Saute aux Tomates Recipe

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This recipe for Poulet Saute aux Tomates, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Sarko
Added: Saturday, May 30, 2009


1 roasting chicken, quartered
1 lemon, sliced in half
olive oil
1 shallot, chopped
1 clove garlic, finely chopped
1 lb tomatoes, peeled and chopped
2 tbsp chopped fresh herbs: tarragon, thyme, majoram
2/3 cup chicken stock
2/3 cup white wine

The seasonings of Southern France - tomatoes, herbs and garlic - combined with chicken make a dish that contains the essence of Provence. If you can't get good sun-ripened tomatoes, canned tomatoes (drained) are preferable to flavorless hot-house ones.

Rub the chicken with the cut lemon. Heat the olive oil in large pan and saute the chicken until skin is golden. Turn skin side up, cover pan, and cook until chicken is done. Remove chicken and quickly saute shallot and garlic in pan. Return chicken to the pan and add remaining ingredients. Simmer uncovered until sauce is thickened. Season with salt and pepper.




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