Provencal Chicken with olives and Tomatoes
From arstielady 16 years ago
- 60 minutes to make
- Serves 6
One dish meal with a blend of flavors that will excite the palate.
Ingredients
- 1 fryer chicken, about 3 lbs cut into serving pieces or a selection of bone in breast and thighs shopping list
- 1 t salt shopping list
- 1 t freshly ground black pepper shopping list
- 2 t fresh thyme leaves (divided) shopping list
- 3 t chopped fresh rosemary (divided) shopping list
- 1 T extra virgin olive oil shopping list
- 1 1/2 t unsalted butter shopping list
- 10-12 small shallots, peeled and left whole shopping list
- 4 cloves garlic, minced shopping list
- 2 fennel bulbs, trimmed cored and sliced lengthwise 1/4 inch thick shopping list
- 1 C dry white wine, such as pinot gris or sauvignon blanc shopping list
- 4 C chopped canned tomatoes and their juice (I use fresh) 1 28 oz can shopping list
- 2 fresh bay leaves or 1 dried shopping list
- 1/4 C kalamata olives shopping list
- 1/4 C green olives shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Yum.
jenniferbyrdez
in kenner loved it
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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
trigger
in loved it
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Olives, shallots and fennel, what more could you ask for! Yum.
notyourmomma
in South St. Petersburg loved it
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