Chicken with Olives - Poulet aux Olives

Chicken with Olives, Poulet aux Olives, is the ultimate dish to serve on any occasion. This succulent dish with its lovely and delicate Provençal flavors is guaranteed to delight and impress your guests. So easy to make, you will find yourself making it again soon. Bon appétit!

                                                         Chicken With Olives
                                                            Poulet Aux Olives                        

                                                                adapted from
                                                                La Boulange
                                                               Café Cooking
                                                                   At Home

Ingredients

1 small shallot
11 ounces button mushrooms
3 tablespoons extra-virgin olive oil
1 whole chicken quartered
(legs and breasts, skin on)
2 tablespoons all-purpose flour
3/4 cup white wine
4 cups chicken broth
2 sprigs fresh thyme
3 bay leaves

3/4 cup green olives
salt and freshly ground pepper 

Directions

Gather your ingredients.

Peel and slice the shallot. Clean the mushrooms and cut into quarters.

In a large pot over medium heat, heat the olive oil and cook the shallots until translucent. Add the chicken and sear for 2 to 4 minutes on each side, until slightly browned. Sprinkle with the flour and cook for another 5 minutes on each side.

Add the white wine, reduce the heat to medium and cook for 3 to 4 minutes. Add the chicken broth, thyme,  and bay leaves, cover,  and simmer for 40 minutes.

Remove the chicken and set aside. Add the mushrooms and olives to the broth and cook for 10 minutes.

Return the chicken to the pot. Remove the bay leaves add salt and pepper to taste, and serve.

Served with a baguette  orzo, a salad and a glass of white wine,  it becomes the most delicious dinner.

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