Poulet Provencale(Sauteed Chicken With Tomatoes) - cooking recipe

Ingredients

1 chicken (2 1/2 to 3 lb.), cut in serving pieces
salt and pepper to taste
3 Tbsp. olive oil
1/2 lb. mushrooms, whole, if small, otherwise halved or quartered
1 bay leaf
1/4 tsp. dried thyme
3/4 c. finely chopped onion
1 1/2 tsp. garlic, finely chopped
2 tbsp. flour
1/2 c. dry white wine
1 c. tomatoes, crushed
3/4 c. chicken broth, fresh or canned
6 flat fillets anchovies, chopped
24 small green olives, drained and pitted

Preparation

Sprinkle chicken pieces with salt and pepper.
Heat oil in skillet and add chicken pieces, skin side down.
Cook over moderately high heat until golden brown on all sides.
Add mushrooms and keep cooking.
Add bay leaves, thyme, onion and garlic.
Cook, shaking the skillet often until other ingredients are equally distributed in and around chicken pieces.
When chicken has cooked (10 to 12 minutes), remove pieces to a serving dish.
Sprinkle remaining ingredients in skillet with flour, stirring to blend evenly.
Add wine, tomatoes and broth.
Stir and bring to boil.
Return chicken to skillet, add anchovies, salt and pepper.
Cover, simmer 5 minutes.
Add olives and cook another 5 minutes.
Serve over rice, pilaf or noodles.
Yields 4 servings. Bon Appetit!