Poulet a la Camarguaise

(chicken prepared in the style of the Camargue- French cowboy country)

Good with rice. The fancier the olives, the better this dish is, but it is also good with just canned black olives, and jarred green olives (soaked a little to remove some saltiness) Since I don't keep wine around much, I stock vermouth in my pantry to substitute for white wine, it keeps well)

Ingredients:

1 - 3 to 3/1/2 pound chicken, cut into serving pieces
salt
freshly ground black pepper
3 tablespoons olive oil
½ cup diced bacon
½ cup chopped onion
2 teaspoons finely chopped garlic
½ cup dry white wine
1 cup tomato sauce
1 cup rich chicken stock
3 tablespoons finely chopped parsley
1 bay leaf
1/4 teaspoon crumbled thyme leaves, or a pinch of dried thyme
Cayenne
About 12 juicy black olives, rinsed and pitted
About 12 green olives, rinsed and pitted

Directions:

1. Season the chicken pieces with salt and pepper. Heat the oil in a 3/12 quart heavy casserole and brown the chicken pieces on both sides. Remove the chicken and keep warm.

2. Add the bacon, onion, and garlic to the pan drippings and cook, stirring for 3 to 4 minutes. Pour in the wine, raise the heat and cook, stirring, until most of the wine evaporates.

3. Return the chicken to the casserole and add the tomato sauce, chicken stock, half the parsley, and the herbs. Season with salt, pepper and cayenne. (I think I use about 1/4 or 1/2 teaspoon) Simmer, covered, 30 minutes, or until the chicken is tender. If the cooking juices are thin, raise the heat and rapidly boil down until thick.

4. 5 minutes before serving, stir in the olives and correct the seasoning. Sprinkle with the remaining chopped parsley.