Olsson Recipes

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

• 1 chicken (3-4 LBs) cut up 8 pcs.
• 1/4 C flour, season with salt & pepper
• 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

• 1 yellow onion (sweet) thinly sliced
• 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

• 2 C dry white wine
• 1 1/2 TBs chicken demi-glace
• 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

• 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

• 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.