Chicken Provencal is my go-to comfort food. We’re talking chick-flick-and-bottle-of-wine, comfy. Fuzzy-slippers, comfy. Let-the-laundry-pile-up-on-Sunday-afternoon, comfy.
The kalamata olive’s delicate, nutty, mellow flavor works nicely with orange zest and tomatoes; and the marjoram, thyme, and parsley give this dish a bright, herby lift.
8 boneless, skinless chicken thighs
1 14.5 can diced tomatoes, drained
½ cup pitted Kalamata olives
1 tablespoon olive oil
1 onion, diced
1 cup white wine
1 cup chicken stock
2 tablespoons tomato paste
6 garlic cloves, minced
1 pinch of cayenne
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 bay leaf
2 tablespoons orange zest
1 small bunch parsley, minced
Salt & pepper
Season the chicken with salt and pepper on each side.
In a Dutch oven over medium flame, add the olive oil to the pan and brown the chicken, 5 minutes per side. Remove the chicken from the pot and place onto a plate. Add the diced onion to the pot and cook for about 3 minutes. Add the garlic, cayenne, and anchovy.
Stir ingredients well and cook for 2 minutes.
De-glaze the pot with white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock, canned tomatoes, tomato paste, bay leaf, marjoram, and thyme. Cover and cook for 20 minutes.
Remove the cover and continue cooking, to reduce the liquid for 10 minutes. Add half of the orange zest and the olives and continue cooking for another 10 minutes until the liquid has thickened around the chicken.
Combine the remaining orange zest with the parsley and sprinkle on top. Drizzle with extra virgin olive oil and serve.
Now open a bottle of Sauvignon Blancand enjoy the moment.