Chicken Nicoise

• 2 tablespoons olive oil
• 5 lbs roasting chickens (or two 2-3 pound chickens, cut into serving pieces)
• 2 tablespoons butter
• 12 small white onions, peeled
• 2 large green peppers, sliced into rings
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, seeded and chopped
• 1 tablespoon tomato paste
• 1 tablespoon minced parsley
• 12 teaspoon thyme
• 1 bay leaf
• salt and pepper
• 34 cup dry white wine
• 1 cup strong chicken stock
• 34 cup ripe olives, pitted
• 2 tablespoons minced parsley

1. Heat olive oil in a large flameproof casserole and brown the chicken on all sides.
2. Remove chicken; add butter and onions to casserole and brown slowly.
3. Add green peppers and garlic and cook for 1 minute.
4. Add tomatoes and stir until coated with oil.
5. Stir in tomato paste, 1 tablespoon of parsley, thyme, bay leaf, salt, pepper and wine.
6. Simmer for 5 minutes, then add chicken stock.
7. Return chicken to casserole, cover and bake at 350 degrees for 1 1/2 hours or until tender, basting several times with the pan liquids.
8. Remove chicken to a heated platter.
9. Reduce cooking liquids over high heat for 5 minutes.
10. Skim grease.
11. Stir in the olives.
12. Pour sauce and vegetables over the chicken.
13. Sprinkle with 2 Tablespoons of parsley.

olive oil, chickens, butter, white onions, green peppers, garlic, cherry tomatoes, tomato paste, parsley, thyme, bay leaf, salt, white wine, chicken, ripe olives, parsley

Taken from www.food.com/recipe/chicken-nicoise-71491 (may not work)