Food & Wine Magazine's Chicken Provencal - Everyday Cooking Adventures

My mom makes the most delicious provencal chicken. I tried this speedy recipe which seemed very similar and it came out looking and tasting very good. I used canned stewed tomatoes which were still chunky and fresh, not like pasta sauce at all, more like whole tomatoes. I used Herbes de Provence for my dry herbs, chicken thighs, and black canned whole olives instead of kalamata, because I prefer them, and added chopped orange bell pepper. I served it on top of spaghetti. While it might not have been as perfect as my mom’s, it was filling and the chicken was juicy. I will definitely make this again and again over the years. Here is my chicken provencal: #foodandwine

Chicken Provencal ©EverydayCookingAdventures 2012

Food & Wine Magazine’s Chicken Provençal

From: Food & Wine Magazine
ACTIVE: 10 min
TOTAL TIME: 45 min
SERVINGS: 2

Ingredients:

1/2 tablespoon cooking oil
1/2 chicken (about 1 to 1 1/2 pounds), cut into four pieces
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 small onion, chopped
2 cloves garlic, minced
1/3 cup red wine
3/4 cup canned crushed tomatoes with their juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Directions

1. In 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.

2. 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.

3. Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.

4. Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.

SERVING SUGGESTION: Simple roasted new potatoes or boiled green beans