Chicken Provencal 

 

 

8 bone-in, skin-on chicken thighs (about 3 pounds),

Salt

1 tablespoon extra-virgin olive oil

1 small onion, chopped fine (about ⅔ cup)

6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)

1 anchovy fillet, minced (about 1 teaspoon)

⅛ teaspoon cayenne pepper

1 cup dry white wine

1 cup chicken broth

1 can diced tomatoes (14½ ounces), drained

2½ tablespoons tomato paste

1½ tablespoons chopped fresh thyme leaves

1 teaspoon chopped fresh oregano

1 bay leaf

1½ teaspoons grated lemon zest from 1 lemon

1 tablespoon chopped fresh parsley

½ cup niçoise olives, pitted (other olives are too potent)

-    Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart.

-    Place a second clean towel over the olives.

-    Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits.

-    Remove the top towel and, using your fingers, press the pit out of each olive.

 

1.      Preheat oven to 300°.

2.      Sprinkle both sides of chicken with salt.

3.      Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.

4.      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.. Discard all but 1 tablespoon fat from pot.

5.      Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes.

6.      Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.

7.      Add wine and scrape up browned bits from pan bottom with wooden spoon.

8.      Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, and bay leaf.

9.      Remove and discard skin from chicken thighs, then add chicken to pot with accumulated chicken juices.

10.  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 1¼ hours.

11.  Transfer chicken to serving platter and tent with foil. Discard bay leaf.

12.  Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, and bring to boil.  Cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.

13.  Stir in olives and cook until heated through, about 1 minute.

14.  Meanwhile, mix remaining ½ teaspoon zest with parsley.

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