Chicken Provencal


Chicken Provencal
Course: Main Course
Cuisine: French
Keyword: Chicken Provencal
Servings: 4
  • 2 tbsp olive oil
  • 6 chicken thighs or 6 oz breasts
  • 2 medium onions thinly sliced
  • 1 medium fennel bulb thinly sliced
  • 6 cloves garlic sliced
  • 2 tsp dried thyme leaves
  • 1 tsp crushed rosemary leaves
  • 1/2 cup red wine
  • 1- 796 ml can of tomatoes whole or cut
  • 1 cup organic chicken broth
  • Salt & black pepper to taste
  • 1/2 cup pitted Kalamata olives
  • 2 tbsp capers drained
  • Crusty bread for “sopping” optional
  1. In a heavy Dutch oven; heat 1 tbsp oil over medium heat. Brown chicken pieces well, seasoning with salt and pepper. Remove to a plate and set aside.
  2. Add remaining oil, onions and fennel to the pot. Sauté 6-7 minutes until golden. Add garlic, thyme and rosemary; sauté a minute. Add wine and stir a couple minutes to get the brown bits off the bottom.
  3. Return the chicken to the pot. Add tomatoes and chicken broth. Heat to boiling over high heat; reduce heat to low, cover, and cook 30 minutes. Add olives and capers; cook 5 minutes longer, stirring occasionally.
  4. Check seasonings and adjust as necessary. To serve, ladle into large bowls or soup plates. Serve with crusty bread (optional).