Provençal Chicken Pilaf

Name: Provençal Chicken Pilaf (Poulet Sauté au Riz à la Provençale)
Yield: Servings: 4
Cuisine: French
Ingredients: Small pinch cayenne; 1 pinch whole saffron flowers (for effect); Handful pitted rinsed black olives (not strongly flavored—the Niçoises are the best, but do not bother to pit them); Fresh basil (if unavailable, substitute chopped parsley); ½ teaspoon sugar; 1 large sweet red or green pepper, emptied of seeds and cut into narrow strips; 1 medium onion, chopped; 3 large ripe tomatoes, peeled, seeded, and cut up (or, out of season, preserved tomatoes); 3 tablespoons olive oil; 1 tablespoon butter; Pepper; Salt; 1½ cups boiling water (or chicken stock); 1 cut-up chicken (or 4 legs); 1 cup long-grain rice (preferably non-treated), rinsed and well drained; 3 cloves garlic, finely chopped; About ⅛ teaspoon saffron (to taste); 1 teaspoon crumbled oregano flowers

Poulet Sauté au Riz à la Provençale

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Sautés, stews, trussed whole chickens, and chicken pilafs, all doctored to suit the Mediterranean palate with olive oil, tomato, cayenne, garlic, peppers, onions, olives . . . are abandoned to a confusion of names that shift aimlessly among ingredients and garnishes from one reference book to another, poulet à la Nimoise, à la Niçoise, or à la Basquaise in one becoming à la Vauclusienne, à l’Arlésienne, or à la Marseillaise in the other—none all that different fr

Ingredients

Europe
France
Main course
Mediterranean
Gluten-free
Provence

Ingredients

Method