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Chicken Provençal
5.0 (4725 reviews)
The flavors are bold in chicken Provençal, a southern French braise with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Total Time45
Servings?
?
Caloriesper servingIngredients
- 1 tablespoon vegetable oil
- 1 chicken (about 3 to 3 1/2 pounds), cut into eight pieces
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/2 cup red wine
- 1 1/2 cups canned crushed tomatoes with their juice
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/3 cup black olives, such as NiÇoise or Kalamata, halved and pitted
- 1 teaspoon anchovy paste
Instructions
- 1Gather the ingredients.
- 2In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- 3Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.
- 4Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes.
- 5Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- 6Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes.
- 7Add the breasts and cook until the chicken is just done, about 10 minutes more.
- 8Add the remaining 1/4 teaspoon pepper and serve.