NICOISE CHICKEN WITH TOMATOES AND BLACK OLIVES

This is a recipe that I like because it's easy, relatively fast and really, really good. The tomatoes become a very rich with a hint of criminalization sauce that is offset by the saltiness of the olives. I always use the canned tomatoes and fresh herbs. I like to serve it with Basic Rice Pilaf - recipe in a separate post. Both recipes are from THE MEDITERRANEAN DIET COOKBOOK by NANCY HARMON JENKINS.

6 tablespoons extra virgin olive oil
3 medium onions, coarsely chopped
2 garlic cloves, chopped
1 tablespoon minced fresh thyme or 1 teaspoon dried, crumbled
a small handful of finely chopped flat-leaf parsley
2 pounds skinless, boneless chicken breasts
salt and freshly ground pepper to taste
6 very ripe tomatoes, peeled and chopped or 1 28-ounce can whole tomatoes, well drained and chopped
1/2 cup dry white wine or vermouth
1/2 cup small black Nicoise olives
juice of 1/2 lemon

In a large skillet, heat 3 tablespoons of the olive oil, add the onions and garlic, and saute over medium-low heat until the onions are very soft and starting to brown about 10 - 15 minutes. Add the thyme and parsley and cook a few minutes longer, stirring to mix well. Set aside.

Rub the chicken pieces all over with the salt and pepper. In a separate pan, saute the chicken pieces in the remaining oil until they are well browned on all sides - about 5 - 7 minutes to a side. Add the tomatoes and wine (I always find it necessary to sample the wine to be sure it is worthy of this dish) stirring to scrape up the brown bits from the bottom of the pan. Turn the heat up to medium-high and cook, uncovered, stirring occasionally until the liquid has reduced and the tomato sauce is thickened - about 20 - 25 minutes. Test the chicken for doneness - there should be no trace of pink.

Stir in the reserved onion-herb mixture, the olives and the lemon juice. Return to a boil and cook for 5 minutes, stirring frequently - or just long enough to reduce the juices once more. Serve with rice or polenta.