Serves 2 to 4
Ingredients
- 1 5- to 6-lb chicken
- 1½ cup of fresh herbs (½ cup thyme, ½ cup rosemary, ½ cup savory)
- 1 cup of pitted black olives
- 2 large tomatoes cut in four
- salt and pepper
- 1 cup of chicken stock
Procedure
- Remove fat from the tail and crop of the chicken. Stuff the cavity of the
chicken with olives, garlic, herbs, tomatoes, salt and pepper. Season skin
with salt and pepper.
- On the stove, preheat "La Cocotte" with olive oil. Sauté the chicken on
each side for 2 minutes. Cover "La Cocotte". Leave on stovetop over medium
heat for 50 to 60 minutes (until juice is clear). After the first 10 to 15
minutes, move the chicken with a spatula to prevent it from sticking.
- Remove the chicken from "La Cocotte". Leave the pot on the stovetop and
add the chicken stock to the juices. Bring to a boil while scraping the bottom
with a wooden spoon. Reduce the juice by half.
- Serve chicken with sauce and garnish with Nicoise.
Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.
