CHICKEN PROVENCAL WITH SAFFRON ORANGE AND BASIL
From choclytcandy 14 years agoIngredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat shopping list
- table salt shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 small onion , chopped fine (about 2/3 cup) shopping list
- 6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons) shopping list
- 1 anchovy fillet , minced (about 1 teaspoon) shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1 cup dry white wine shopping list
- 1/8 teaspoon saffron shopping list
- 1 cup low-sodium chicken broth shopping list
- 1 can diced tomatoes (14 1/2 ounces) shopping list
- 2 1/2 tablespoons tomato paste shopping list
- 1 1/2 tablespoons fresh thyme , chopped shopping list
- 1 teaspoon chopped fresh oregano leaf shopping list
- 1 bay leaf shopping list
- 1 teaspoon herbes de provence (optional) shopping list
- 1 1/2 teaspoons grated orange zest shopping list
- 1/2 cup niçoise olives , pitted shopping list
- 1 tablespoon chopped fresh basil shopping list
How to make it
- Note: This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are preferred; other olives are too potent.
- 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
- 2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and saffron and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- 3. Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon orange zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with basil. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
- Notes Pitting Nicoise Olives:
- Removing the pits from tiny niçoise olives by hand is not an easy job. We found the following method to be the most expedient. Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits. Remove the top towel and, using your fingers, press the pit out of each olive.
Pitting Olives
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- boosan21 Pleasant Valley, CT
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