Chicken Provencal
Golden brown chicken braised in white wine, nestled between eye catching olives, plump cherry tomatoes, oh-so French shallots, tangy capers and plenty of garlic and herbs balanced with tart lemon in this practical, make-ahead chicken dish.
Serve with baby roast potatoes or brown rice.
- Yield:
- 4 persons
- Category:
- Chicken & Other Birds
- Cuisine:
- French
- Prep Time:
- 16 min
- Cooking Time:
- 26 min
- Total Time:
- 42 min
INGREDIENTS:
- 4 (150 g) bone-in skin on chicken thighs
- 4 ounces red cherry tomatoes or equivalent Romas (diced)
- 4 shallots, skinned, halved and finely sliced.
- 1/4 cup all-purpose or blending flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 cloves garlic, peeled
- 1 anchovy fillet, mashed to a paste
- 2 rounded tablespoons capers
- 1 cup white wine
- 1 cup chicken stock
- 8 pitted black olives
- 8 pitted green olives
- 8 medjool dates, pitted and halved
- 2 tablespoons shredded basil or 2 tablespoons fresh rosemary thyme or oregano leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons parsley, chopped, for garnish
DIRECTIONS:
- Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a 12-inch or larger heavy skillet over medium-high, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes in total or an internal temperature of 150 degrees F. (Temperature will rise while the chicken is resting). Transfer to a platter and keep covered.
- Add garlic, shallots and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 2. minutes. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, capers, dates, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes.
- Whisk in butter and any juices from platter. Add the chicken thighs into the sauce and simmer until heated through; about 4 to 8 minutes. Garnish with. parsley and serve.