Blancs de poulet et cotelettes de porc braises, avec des olives manzanilla et kalamata et des capres
- 2 tablespoons Olive Oil
- 2 Pork Top Loin Chops
- 2 Chicken Breast Halves
- Pinch Kosher Salt
- 1/8 teaspoon Poultry Seasoning
- 1/8 teaspoon Pepper, freshly ground
- 4 slices Bacon, diced
- 1 Green Onion, chopped
- 7 Carrots, diced
- 1/8 cup Manzanilla Olives, pitted
- 1/2 cup Kalamata Olives, pitted
- 1/4 cup Capers, rinsed if packed in salt
- 1 Bay Leaf
- 2 cups Chicken Stock
Preheat oven to 350 F. Pour Olive Oil into large, oven-proof pot and heat over a medium-high flame until it slides around easily. Season Pork Chops and Chicken Breasts with Salt, Poultry Seasoning and Pepper. Add Pork to pot and cook 5 minutes, until browned. Turn over and cook 5 more minutes on opposite side. Remove to a plate and add Chicken Breasts to pot. Brown about 5 minutes on one side, then turn over and repeat on other side. Add to Pork Chops on plate.
Add Bacon, Green Onion and Carrots to pot and cook 2 minutes, until beginning to soften. Add both kinds of Olives, Capers, Bay Leaf, Chicken Stock, Pork and Chicken Breasts. Submerge Meat in liquid as much as possible, then raise flame to high and bring mixture to a boil. Cover pot and place to oven to braise for 45 minutes, until Meat is cooked through and Carrots are soft.
Remove from oven and return pot to stove, over a high flame. Boil 5 minutes, to concentrate braising liquid. Lower heat and cook another 5 minutes, to better combine the flavors. Serve, preferable over pasta to soak up the extra liquid. Enjoy!