{"id":9608,"date":"2018-04-25T00:00:00","date_gmt":"2018-04-24T15:00:00","guid":{"rendered":"https:\/\/dev.rftcjapan.org\/pink-article\/bistro-dish-southern-france-styled-chicken-poele-2\/"},"modified":"2018-04-25T00:00:00","modified_gmt":"2018-04-24T15:00:00","slug":"bistro-dish-southern-france-styled-chicken-poele","status":"publish","type":"post","link":"https:\/\/rftcjapan.org\/en\/pink-article\/bistro-dish-southern-france-styled-chicken-poele\/","title":{"rendered":"Bistro Dish: Southern France-Styled Chicken Po\u00eal\u00e9"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/rftcjapan.org\/wp-content\/uploads\/2018\/04\/4.png\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>An indulgent, juicy chicken dish topped off with a flavorful sauce made from olives, anchovies, and dried tomatoes.<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">279 kcal per serving<br>Cooking time: 15 minutes<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">INGREDIENTS FOR 4 SERVINGS<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">2 chicken thighs<br>Salt<br>Black pepper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">[A]<br>\u00bd cup of white wine<br>4 olives<br>8 g of dried tomato (oil pickled)<br>\u00bd tbsp. caper<br>3 g of anchovies<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00be cup of water<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">COOKING INSTRUCTIONS<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">(1) Cut each chicken thigh into four equal parts and season with salt and pepper. Remove the seeds from the olives. Roughly chop dried tomatoes and anchovies.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(2) Place the chicken thighs in a frying pan with the skin down. Cover the pan and bake at 180\u2103. Once the chicken thighs cook to a golden brown, flip and add the ingredients from section A. Cook until alcohol is evaporated. Add water and cover the pan again, and simmer for 5 minutes on medium heat. Salt and pepper to taste.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">NOTES<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Because the amount of salt in dried tomatoes varies, adjust the amount of salt added to taste.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Courtesy of Tokyo Gas Food Information Center<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/tg-uchi.jp\/recipes?_ga=2.253244809.1898927306.1524634384-1766801662.1524634384\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" class=\"alignleft wp-image-26585 size-full\" src=\"https:\/\/rftcjapan.org\/wp-content\/uploads\/2018\/04\/2.png\" alt=\"\" width='700\"' height=\"394\"><\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>An indulgent, juicy chicken dish topped off with a flavorful sauce made from olives, anchovies, and dried tomatoes. 279 kcal per servingCooking time: 15 minutes INGREDIENTS FOR 4 SERVINGS 2 chicken thighsSaltBlack pepper [A]\u00bd cup of white wine4 olives8 g of dried tomato (oil pickled)\u00bd tbsp. caper3 g of anchovies \u00be cup of water COOKING [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10231,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78],"tags":[],"class_list":["post-9608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pink-article"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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