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Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Braised Chicken with Pine Nuts


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Serves 6


    • 2 onions, chopped
    • 3¼ - 4 pounds chicken parts
    • 4 tomatoes, peeled, seeded, and chopped
    • 3 green bell peppers, seeded and thinly sliced into rings
    • 1 tablespoon bread crumbs
    • 1/2 cup pine nuts
    • 1/4 teaspoon mixed dried herbs or 1 bouquet garni*
    • 2 cloves garlic
    • 3/4 cup olive oil
    • 2 chicken bouillon cubes
    • 3/4 cup white wine
    • salt and pepper
    *(Bouquet garni - 1 sprig fresh thyme, 2 bay leaves, and 1 sprig fresh parsley tied together in cheesecloth)


Preheat the oven to 350°F.

Put the onion into an ovenproof casserole, place the pieces of chicken on top and add the tomatoes and bell pepper. Sprinkle with the bread crumbs pine nuts, and dried herbs or bouquet garni, and season with salt and pepper. Put the garlic cloves among the pieces of chicken, pour the oil over the top, and mix well. Put the casserole into the oven and cook for 15 minutes.

Dissolve the bouillon cubes in 3 tablespoons hot water. Remove the casserole from the oven stir well, and add the wine and stock. Return to the oven and cook, stirring occasionally, for 20-30 minutes more.

Remove and discard the bouquet garni, if used, and try to put the rings of bell pepper back on top of the chicken. Check that it is done by piercing the thickest part of the thigh with the tip of a sharp knife, if the juices run clear and the meat is no longer pink, the chicken is cooked.

Serve immediately, straight from the casserole.


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