Chicken Provencal
Chicken Provencal is a braised chicken dish with tomatoes, olives, and herbs, cooked in a single pot.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) | 1 | Kg |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, sliced) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Tomatoes (canned, diced) | 400 | G |
| Chicken Broth (low sodium) | 250 | Ml |
| White Wine (dry) | 125 | Ml |
| Black Olives (pitted) | 100 | G |
| Herbes De Provence (dried) | 2 | Tsp |
| Bay Leaf (whole) | 1 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season chicken thighs with salt and pepper, then brown them in the pot for 5-7 minutes per side. Remove and set aside.
- In the same pot, add sliced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add canned tomatoes, chicken broth, herbes de provence, and bay leaf. Stir to combine.
- Return chicken thighs to the pot, submerging them in the sauce. Bring to a simmer.
- Cover the pot and reduce heat to low. Cook for 45 minutes, until chicken is tender.
- Add black olives and cook uncovered for an additional 10 minutes.
- Remove bay leaf, garnish with chopped parsley, and serve.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Large Pot With Lid