Cut a chicken into four pieces, chop two carrots and one onion, de-germ and smash one clove of garlic.
Make a ” fond de volaille ” with the carcass, and put together the “bouquet garni”.
Color the chicken, remove from the skillet then color the carrots and onion. Add a spoonful of tomato paste, stir and sprinkle with about two tablespoons of flour. Color the flour in the oven on very high broiler. Add the chicken, pour in the wine, bring to a boil, add the fond de volaille; bring to a boil, add the garlic and the bouquet garni, cover and cook it in the oven (around 400ºF) for about 1h30 min.
While it’s cooking you can make the tomato fondue with diced échalotes, olive oil, chopped tomatoes (that have been peeled and de-seeded) and a bouquet garni. It’s then simmered for quite a while till nice and thick.
Remove the chicken ragout from the oven, take the pieces of chicken out, strain the sauce, add the olives and half of the tomato fondue, bring to a boil, put the chicken back into the sauce and serve with a little dollop of tomato fondue and a sprig of parsley 🙂
Thank you it worked brilliantly!! I cooked it for all of Carrie’s family for her parents’ anniversary dinner. I did six chickens in a huge pot and now we have lots of leftovers to enjoy. The only hitch in the whole thing was when we discovered that the olives weren’t pitted. Carrie’s siblings read your recipe that I had laying on the counter and commented on how strange it was to read something entirely in English and still not understand a bit of it. Anyway, it was lots of fun. Thanks for the help. I’m sure I’ll be hitting you up for another one soon.