Cassolette Of Chicken Provencale With Rosemary (Dj/Ab)

Ingredients

• Peanut oil, for sauteing
• 8 x Skinless chicken cutlets, sliced diagonally in thirds
• 2 x Red onions, sliced
• 1 Tbsp. Extra virgin olive oil
• 4 x Garlic cloves, smashed
• 2 Tbsp. Flour
• 3 Tbsp. Tomato puree
• 3 x Carrots, halved lengthwise and cut into 1-inch pcs
• 3 whl cloves, crushed
• 2 whl allspice, crushed
• 1 pch Cumin seeds
• 2 x Bay leaves
• 2 Tbsp. Minced fresh rosemary, plus extra sprigs and branches for Garnish
• 3 Tbsp. Minced Italian parsley
• 2 Tbsp. Minced fresh basil
• 1 c. White wine
• 1 quart Chicken stock
• 2 c. Button mushrooms, trimmed
• 6 x Plum tomatoes, cut in pcs
• 3 x Leeks, white parts only, cleaned carefully and cut into 1-inch pcs
• 3 x Celery stalks, cut into 2-inch pcs
• 2 x Zucchini, very green, halved lengthwise and cut into 1-inch pcs
• 2 x Yellow squash, halved lengthwise and cut into 1-inch pcs
• 1 c. Black olives, pitted
• 1/2 lb Snowpeas, trimmed
• 1/2 c. Green peas
• 1 x Orange, Zest of
• 1/2 c. Pignoli nuts