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Rustic chicken sauté

Ingredients 11
Servings 4


  • 2
    chicken drumsticks and thighs
  • salt and milled black pepper
  • 30
    olive oil
  • 100
    lean air-dried ham (smoked Black Forest ham or cabanossi sausage), cubed
  • 2
    red sweet peppers, thickly sliced
  • 2
    onions, quartered
  • 8
    plump garlic cloves
  • 4
    ripe tomatoes, quartered
  • 10
  • 80
    pitted black olives
  • 250
    dry or fruity white wine


1. Trim chicken thighs with a sharp knife. Wash chicken pieces thoroughly and place on a clean surface. Pat dry with paper towels. Sprinkle salt and milled pepper over chicken pieces. 2. Heat olive oil in a frying pan. When hot but not smoking, add chicken pieces and sauté on both sides until crisp and lightly golden. Remove from pan and set aside, covered. 3. Use the oil remaining in the pan, sauté the ham cubes, red sweet peppers, onions and garlic for 5 to 8 minutes. Add tomatoes, sugar, olives, seasoning and wine. Cook gently for 10 to 15 minutes, uncovered. 4. Place the reserved chicken on top of the vegetables. Cover the pan with a tight-fitting lid and simmer the chicken for 1 hour, stirring gently from time to time. 5. Remove the lid and cook over high heat until the cooking juices have reduced slightly, or until slightly thickened and syrupy. Check for seasoning and add more salt and pepper if desired. Serve on steamed rice.

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