This recipe was provided by Barbara Kafka, a longtime friend of the Haas family. She was the former food editor for Vogue, a frequent contributor to the New York Times and is the author of numerous award-winning cookbooks. The recipe below is from her 1984 Food for Friends cookbook and makes a wonderful pairing with the 2003 Côtes de Tablas. Learn more at www.bkafka.com
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 chicken, cut into serving pieces (approx. 2 1/2 lbs.)
- 1 tbsp flour
- ½ cup dry red wine
- ¾ cup chicken stock
- 2 cloves garlic, peeled
- 1 sprig fresh thyme or oregano
- 2 medium tomatoes, peeled, seeded and cubed
- 1 tsp tomato paste
- 1 bay leaf
- 1 strip lemon zest
- 1 strip orange zest
- kosher salt
- freshly ground black pepper
- 1 tsp fresh lemon juice
- ⅓ cup Niçoise olives
- large handful of freshly chopped parsley
- In a large saute pan, heat the butter and oil until hot. Add the chicken pieces, skin side down. Cook until golden brown on the bottom.
- Turn the pieces over and cook until golden brown on the other side. Remove the chicken from the pan and set aside.
- Discard all but 1 tablespoon of the fat. Stir in the flour and cook over moderate heat for 1 to 2 minutes.
- Add 1/3 cup wine and 1/2 cup stock to the pan and deglaze, scraping the bottom with a wooden spoon.
- Add the garlic, thyme or oregano, cubed tomatoes, tomato paste, bay leaf, and zests. Stir until roughly blended.
- Return the chicken to the pan and partially cover it. Cook for 15 to 20 minutes, or until chicken juices run clear when chicken is pricked with a knife. If the sauces seems too thick, add the remaining wine and stock.
- Taste the sauce and add salt and pepper to taste.
- Add the lemon juice and olives, and cook for 5 more minutes with pan partially covered.
- Remove the bay leaf and sprinkle with parsley. Serve hot, with new potatoes.
Pairs With: Counoise, Pinot Noir