RCI-MT.004.0223.001

Chicken provencal

By User:Maverix0r

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
2
Heat the extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid overcrowding, brown the chicken thighs skin-side down for 5–6 minutes until the skin is golden and crispy, then flip and brown the other side for 3–4 minutes; transfer to a plate.
10 minutes
4
Reduce heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 4 minutes, scraping up any browned bits from the bottom.
5
Add the minced garlic and anchovy fillet, stirring constantly for about 1 minute until fragrant, then sprinkle in the cayenne pepper and stir briefly.
6
Pour in the white wine and use a wooden spoon to deglaze the pot, scraping up all the flavorful browned bits; simmer for 2 minutes.
2 minutes
7
Stir in the chicken broth, drained diced tomatoes, and tomato paste, mixing until smooth and well combined.
8
Return the chicken thighs to the pot along with any accumulated juices, then add the fresh thyme, oregano, bay leaf, herbes de Provence, and lemon zest; bring to a simmer.
9
Reduce heat to medium-low, cover the pot partially, and simmer for 35–40 minutes until the chicken is cooked through and tender, turning the thighs halfway through.
38 minutes
10
Stir in the niçoise olives and taste the sauce; adjust seasoning with salt and pepper as needed.
11
Transfer the chicken and sauce to a serving dish, discard the bay leaf, and garnish with the fresh parsley before serving.

What Makes This Variant Distinct

  • Original variant

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