Sur La Table shares a dutch oven recipe Pt1
Recipe Information
Winter Greens Salad with Seared Tuna
Cultural Context
Originating from the coastal regions of the United States, the Winter Greens Salad with Seared Tuna highlights the seasonal abundance of fresh greens and seafood. This dish is often enjoyed during colder months when hearty salads are favored for their nutritional value and vibrant flavors. Today, it has become a popular choice in restaurants and homes alike, celebrated for its balance of textures and flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Start by searing chicken in a Dutch oven.
Remove the chicken and note the fond (bits and pieces) left in the pot.
Add freshly minced garlic to the pot.
Sauté fennel until slightly cooked.
Pour in 3/4 cup of white wine and scrape up the fond from the bottom.
Add canned or fresh tomatoes and break them up with a spatula.
Bring the mixture to a boil and let it reduce for about 40 minutes.
Return the chicken to the pot to finish cooking in the sauce.
Add green and black olives to the pot and season with salt.
Cover the pot and simmer, or finish in the oven at 425°F for about 40 minutes.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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