CHICKEN PROVENCAL

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Chicken Provencal image

I got this from Cooks Illustrated.com, and it is SOOO good! A little time consuming, but the result is so worth it! Hope you all give it a try.

Provided by Beth A.

Categories     Chicken Thigh & Leg

Time 2h

Yield 4 serving(s)

Number Of Ingredients 18

8 chicken thighs, bone-in, skin-on (about 3 pounds, trimmed of excess skin and fat)
table salt
1 tablespoon extra virgin olive oil
1 small onion, chopped fine
6 medium garlic cloves (pressed through garlic press or minced)
1 anchovy fillet, minced
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh leaf oregano, chopped
1 bay leaf
1 teaspoon herbes de provence
1 1/2 teaspoons grated lemon zest
1/2 cup nicoise olive, pitted s (used kalamata olives)
1 tablespoon chopped fresh parsley leaves

Steps:

  • 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.
  • 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 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.
  • 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 lemon 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 parsley.
  • Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.

Nutrition Facts : Calories 558.5, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 651.4, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36

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