Poulet A La Portugaise

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From food & wine long ago.

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Steps

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Pat the chicken dry.

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In a large skillet , melt the butter over high heat.

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Add the chicken and saut , turning once , until browned , about 2 minutes on each side.

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Add the onions and cook until golden , about 3 minutes.

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Stir in the flour.

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Reduce the heat to moderate and cook until the flour is light brown , 3 to 5 minutes.

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Add the shallots , garlic , wine , stock , tomato paste , bouquet garni , salt , pepper and thyme.

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Cover , reduce the heat to moderately low and simmer , skimming the fat from the surface of the sauce several times until the chicken is tender , 25-35 minutes.

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Remove the bouquet garni.

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Meanwhile , put the green olives in a medium saucepan , cover with cold water and bring to a boil.

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Strain and rinse under cold water.

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Repeat this blanching process 2 more times.

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Black olives are not usually as salty as the green ones , but if they , blanch them also.

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In a large skillet , heat the oil over high heat.

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Add the mushrooms and saut , tossing , until browned , ab.

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Ingredients

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chicken, unsalted butter, onions, all-purpose flour, shallots, garlic cloves, dry white wine, beef stock, tomato paste, salt, ground pepper, thyme, green olives, black olives, olive oil, mushroom, italian tomatoes, parsley, bay leaf, celery rib