Poulet saute a la paysanne Provencale is a deliciously simple peasant-style sauteed chicken dish that you can make at home.
- 1 cup white spelt flour
- 1 4-pound chicken, cut into 8 pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 shallot, peeled and minced (about 2 tablespoons)
- 1/2 cup dry white wine
- 1 1/2 cups cherry tomatoes, or 4 medium plum tomatoes
- 1 clove garlic, minced
- Put the spelt flour on a plate. Pat the chicken pieces dry with paper towels and season them liberally with salt and pepper. Dip them lightly in flour, coating each piece on all sides and shaking off any excess. Set aside.
- In a broad 3-quart saute pan or a 4-quart Dutch oven or heavy bottomed pot, warm the olive oil over medium heat until it is shimmering. Add the chicken pieces and sear them until golden brown on all sides, about 10 minutes.
- Transfer chicken to a clean plate and set aside. Keep two tablespoons of drippings in the pan, and pour off and discard the rest.
- Add minced shallot to the pan and saute over low heat until golden. Add white wine. Bring the mixture to a simmer, and let it cook for about 5-7 minutes, until reduced by half.
- Add tomatoes and garlic to the sauce, and stir well to combine. Add chicken pieces back to the pan, nestling them into the sauce. Cover and cook over low heat for another 15-20 minutes, stirring once or twice. Stir in the minced parsley a few minutes before the end of cooking.
- Turn off the heat, and let the chicken rest for a few minutes before serving.
- Category: Chicken
- Method: Stovetop
- Cuisine: French
Keywords: chicken, shallot, tomato, garlic, spelt flour