Recipe

Provencal Chicken With Olives And Tomatoes Recipe

Add Step-by-Step Photos	Arstielady / All my dishes 1 year, 9 months ago One dish meal with a blend of flavors that will excite the palate. Prep:15m Cook:60m Servings:6	Arstielady
	french easy and flavorful

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Ingredients

1 Fryer chicken, about 3 lbs cut into serving pieces or a selection of bone in breast and thighs

1 t salt

1 t freshly ground black pepper

2 t fresh thyme leaves (divided)

3 t chopped fresh rosemary (divided)

1 T extra virgin olive oil

1 1/2 t unsalted butter

10-12 small shallots, peeled and left whole

4 cloves garlic, minced

2 fennel bulbs, trimmed cored and sliced lengthwise 1/4 inch thick

1 C dry white wine, such as pinot gris or sauvignon blanc

4 C chopped canned tomatoes and their juice (I use fresh) 1 28 oz can

2 fresh bay leaves or 1 dried

1/4 C kalamata olives

1/4 C green olives

Directions

Sprinkle the chicken with salt, pepper, 1 t thyme and 1 t rosemary.

In a skillet large enought to hold all the chicken pieces in a single layer, heat the olive oil and butter over med high heat. When it is nearly smoking, add the chicken, reduce the heat to medium and cook for 2-3 minutes until lightly browned. Turn chicken and cook for another minute or tow until brown on the other side. Remove chicken from the pan and keep warm.

Add the shallots to the pan and cook, turning to brown all sides for 4-5 minutes. Add the garlic and continue to cook for another 30 seconds. Transfer to a bowl

Add the fennel and cook, stirring occasionally, until the fennel iss beginning to brown around the edges about 5 minutes. Remove from the pan and set aside in the bowl with the shallots.

Add the wine to the pan and bring to a boil. Boil, stirring up any browned bits from the bottom of the pan until the wine is reduced to about 1 1/2 T, about 5-6 minutes

Return the chicken, shallots and the fennel to the pan and pour the tomatoes over all and add the bay leaves. Cover and reduce the heat to low and cook until the juices of the chicken run clear when the thickest part of a thigh is pierced with a knife, about 35-40 minutes.

Remove the cover, increase the heat to medium, add the olives and cook for another 5 minutes or so to reduce and thicken the sauce. Stir in the remaining thyme and rosemary and serve.

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Comments

irishiz 1 year, 9 months ago said:
This sounds wonderful - love fennel. Looking forward to trying this one!

jenniferbyrdez 1 year, 9 months ago said:
Yum.

trigger 1 year, 9 months ago said:
My type of meal, I make a Haddock Provencal it has similar ingredients. The preparation is different.
I should post it some day.

Great thank you it looks very nice.

Michael

littlemick 1 year, 9 months ago said:
My kind of recipe. I can smell it now. Fennel is a brillant addition.

notyourmomma 1 year, 8 months ago said:
Olives, shallots and fennel, what more could you ask for! Yum.

annieamie 1 year, 6 months ago said:
I do believe that my palate could use some excitement and your recipe just might do that! Thanks for posting this recipe. Its sounds like a wonderful dish to try!

sas 1 year, 2 months ago said:
This looks and sounds absolutely great. I love ever ingredient in this recipe. I have saved and can't wait to try. Thanks

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