Chicken Fricassee with White Wine, Capers and Olives

Tim hasn't cooked for a couple weekends, and my stomach has suffered. He made an incredible meal Saturday night - delicious!

Chicken Fricassee with White Wine, Capers and Olives

1 Chicken (3 to 4 pounds) cut into 8 serving pieces, at room temperature.

Sea Salt

Freshly ground white pepper to taste.

3 Tablespoons extra-vigin olive oil

2 onions, peeled, halved, and thinly sliced.

2 Cups white wine.

2 Pounds ripe tomatoes, peeled, cored, seeded, and chopped.

1 Cup Picholine green olives, pitted ( for substitute pimiento-stuffed olives).

1/4 Cup capers in vinegar, drained.

1. Liberally season the chicken on all sides with salt and pepper.

2. In the skillet, heat the oil over moderate heat until hot but not smoking. Add the chicken pieces and brown until the poultry turns an even golden color, about 5 minutes. Turn the pieces and brown them on the other side, 5 minutes more. Carefully regulate the heat to avoid scorching the skin. This may have to be done in batches. When all the pieces are browned, use tongs - to avoid piercing the meat - to transfer them to a platter.

3. Reduce the heat to low and add the onions and sweat - cook, covered, over low heat until soft but not browned - for about 3 minutes. Return the chicken to the pan. Add the wine, tomatoes, olives, and capers. Cover and simmer over low heat until the chicken is cooked through, about 1 hour. Taste for seasoning. Serve with rice or fresh pasta.