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–+ servings

Chicken Provençal

by

Derek Farwagi

5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 2
Calories

Ingredients
  

  • 3-4 Skinless boneless chicken thighs
  • 2-3 tbsp olive oil
  • 1 Medium sized yellow onion chopped in chunks.
  • 4-5 Garlic cloves. peeled and kept whole
  • 1 tsp tomato paste
  • A jarred anchovy filet or 1/2 tspn of anchovy paste.
  • ½ Can of diced tomatoes, drained
  • ½ cup Dry white wine
  • ½ cup Chicken stock
  • 1 ½ tsp Dried herbes de Provence. You can also use 3-4 sprigs of fresh thyme and a couple of sprigs of fresh rosemary instead.
  • ¼ cup Black olives, halved
  • 2 2tbsp Coarsley chopped Italian parsely
  • 1 Salt and pepper to taste

Instructions
 

  • Pat thighs dry and salt and pepper both sides.
  • Bring 1 tbsp of olive oil to medium heat and sear thighs until they start browning, about 4-5 minutes each side. Remove from heat and set aside on a plate.
  • In the same pan, add a little more oil, increase heat and cook onions for a couple of minutes. Add garlic cloves and continue cooking for about two minutes more until onions are translucent and garlic cloves have released their aroma.
  • Add tomato paste and anchovy (mash filets if using with the back of a wooden spoon) and stir for a minute until tomato paste starts to caramelize and mashed anchovy is cooked.
  • Deglaze the pan with 1/2 a cup of white wine and simmer for a minute or two until it is reduced by half.
  • Stir in tomatoes and chicken stock. Add the herbs, chicken thighs with any juices that have accumulated on the plate and simmer on a low heat for about 15 minutes.
  • Add olives and cook for a further 5 minutes. Test chicken to see if juices run clear.
  • Salt to taste, garnish with parsley and serve hot.
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Notes

Elizabeth David's original recipe did not include anchovy. I learned that trick in Nice while traveling through the Provence region and I urge you not to skip that ingredient. When sautéed for a minute, jarred anchovy filets or anchovy paste lose their fishy taste and add a delicious richness to the sauce.
Keyword chicken
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