Recipe

Chicken Provencal With Saffron Basil And Orange Zest Recipe

	Robertg / All my dishes 1 year, 11 months ago Goes perfectly with rise or polenta and crusty bread Prep:10m Cook:120m Servings:4	Robertg
	kicking up an old favorite

Does this look good? Yeah! / Nope

Fans

mystic_riv

notyourmom

peepers

Ingredients

8 bone in chicken thighs-trimmed of excess skin and fat

salt

1 Tbs. olive oil

2/3 cup onion chopped fine

6 medium garlic cloves minced very fine

1 tsp.minced anchovy fillet

1/8 tsp. cayenne

1 pinch of saffron

1 cup dry white wine

1 can chicken broth

1 can (14 1/2 ounces) diced tomatoes-drained

2 1/2 Tbs. tomato paste

1 1/2 Tbs. chopped fresh thyme

1 tsp. chopped oregano

1 bay leaf

1 tsp. herbs de provence ( optional)

1 1/2 tsp. orange zest-devided

1 cup canned black olives-chopped slightly

1 Tbs. chopped fresh basil

Directions

Adjust oven rack to lower middle,preheat to 300*F.

sprinkle both sides of chicken with salt

heat 1 tsp. oil in heavy dutch oven over medium-high heat until shimmering but not smoking

add 4 thighs, skin side down, and cook without moving them until crisp and well browned(about 5 minutes)

using tongs, turn over and brown on other side(about 5 minutes)

transfer to a large plate and repeat with rest of thighs when brown remove to plate,set aside.

discard all but 1 Tbs. of fat from pot

add onions and cook ,stirring occasionally over medium heat until browned,about 4 minutes

add garlic,anchovy and cayenne,cook stirring constantly for about 1 minute

add wine and scrape bottom of pot with a wooden spoon

stir in broth,tomatoes,paste,thyme,oregano,bay and herbs de provence(if using) and saffron

remove skin and discard,submerge chicken in liquid and add any jucies that acummalated on the plate to pot

increase heat to high and bring up to a simmer,cover and put in oven

cook for about 1 1/4 hours-test with the tip of a paring knife,there should be no resistance but meat should still kling to the bone

using a slotted spoon, transfer chicken to a serving platter

,tent with foil

discard bay,set dutch oven over high heat stir in 1 tsp. zest,bring to a boil and cook till slightly thickened and reduced to about 2 cups-about 5 minutes

stir in olives and cook till olives are heated thru. about 1 minute.

mix basil and rest of the zest

spoon sauce over chicken and drizzle remaining olive oil over chicken,sprinkle with basil mixture and serve

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Comments

kukla 1 year, 11 months ago said:
WOW! I think you 'kicked up this old favourite' to the back of beyond!! Several of my favourite flavours going on here -- and all at once to boot !! Interesting post and worth a try, thanks, RobertG :) (Gonna have to take out the olives, but most definately include the Herbes de Provence... :)

jenniferbyrdez 1 year, 11 months ago said:
You made me hungry for chicken. Thanks.

mystic_river1 1 year, 10 months ago said:
READ IT....COOKED IT...ATE IT...LOVED IT...Thank you Robertq

peepers 1 year, 9 months ago said:
Mmmmm... This is the next recipe I'm making. You sure know how to catch someones eye with this one and most of the recipes you have posted! Thank you Bob for sharing.

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