French Chicken Rosé Casserole Recipe

French Chicken Rosé Casserole Recipe Instructions

• 3 tbsp. olive oil
• 1 whole chicken, cut in 8 or 10 parts
• ½ pound smoked bacon cut in cubes
• 1 chopped onion
• 2 shallots chopped
• 2 garlic cloves cut in slices
• 3 tbsp. all purpose flour
• 3 tomatoes peeled, deseeded and chopped
• Salt and pepper
• 2 cups rosé wine
• 1 cup vegetable stock
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano dried
• 1 tsp thyme dried
• Juice of 1 orange
• ¾ cups black olives, pitted
• Zest and peeled wedges of 2 oranges
• Fresh chopped parsley for garlic

1. Heat 1 tbsp. olive oil in a pot that can hold all the chicken pieces and pan-fry until are golden on. all sides. Reserve in a plate.
2. In the same pot, cook bacon until crispy, then reserve on a plate.
3. Add 2 tbsp. olive oil to the pot and sautee the onions, shallots and garlic until they are tender and a little golden.
4. Add in the chicken pieces and the bacon back, stirring well. Sprinkle with flour, mix, and continue cooking for 1 minute. Add the wine, stir, and cook for 1 minute. Toss in the tomatoes, season with salt and pepper. Pour the vegetable stock, then add tomato paste and paprika, and cook for 25 to 35 minutes more, stirring and turning the chicken pieces once or twice. When the chicken is tender, add oregano, thyme, orange juice, olives, and peeled orange wedges. Cook for another 2 minutes then serve sprinkled with parsley.