Provencal Chicken with Tomatoes, Olives, and Basil
A classic French dish featuring tender chicken thighs cooked with aromatic garlic, sweet tomatoes, briny olives, and fresh basil in a flavorful white wine sauce. This rustic Provençal preparation combines the sunny flavors of southern France.
Ingredients
- •8 pieces chicken thighs with skin and bone (about 2 1/2 pounds)
- •1 tablespoon extra-virgin olive oil
- •3 cloves garlic cloves, minced
- •1½ pounds plum tomatoes
- •⅓ cup dry white wine
- •4 fillets anchovy fillets
- •⅓ cup Niçoise olives
- •¼ cup fresh basil leaves
- •1½ tablespoons capers
Cooking Instructions
- 1.
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
15 min
- 2.
Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
25 min
- 3.
Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.
4 min
