Name: Chicken Provencal
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cooking oil - 1 tablespoon; Chicken, cut into 8 pieces - 1 (3 pound); Salt - ¾ teaspoon; Fresh-ground black pepper - ½ teaspoon; Onion, chopped - 1 small; Garlic, minced - 4 cloves; Red wine - ½ cup; Canned crushed tomatoes with their juice - 1 ½ cups; Dried rosemary - ½ teaspoon; Dried thyme - ½ teaspoon; Black olives, such as Nicoise or Kalamata, halved and pitted - ⅓ cup; Anchovy paste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Provencal

1. Cooking oil - 1 tablespoon

2. Chicken, cut into 8 pieces - 1 (3 pound)

3. Salt - ¾ teaspoon

4. Fresh-ground black pepper - ½ teaspoon

5. Onion, chopped - 1 small

6. Garlic, minced - 4 cloves

7. Red wine - ½ cup

8. Canned crushed tomatoes with their juice - 1 ½ cups

9. Dried rosemary - ½ teaspoon

10. Dried thyme - ½ teaspoon

11. Black olives, such as Nicoise or Kalamata, halved and pitted - ⅓ cup

12. Anchovy paste - 1 teaspoon

How to cook deliciously - Chicken Provencal

1. Stage

Heat oil in a large, deep frying pan over medium-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.

2. Stage

Reduce the heat to medium-low. Add onion and 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 tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.

3. Stage

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. Stir in the remaining 1/4 teaspoon pepper. Serve.