Prep 20 mins
Cook 20 mins
This is my version of a classic dish made in Provence, France. It makes use of the classic Provencal staples: chicken, tomatoes, olives, and herbes de Provence. It was adopted from a recipe in Food & Wine.
- 1 tablespoon cooking oil
- 1 roasting chicken, cut into eight pieces
- 1 onion, chopped
- 1 fennel bulb, diced
- 4 garlic cloves, minced
- 1⁄2 cup dry red wine
- 1 1⁄2 cups crushed tomatoes in puree
- 1 teaspoon herbes de provence
- 1⁄3 cup black olives
- 1 1⁄2 teaspoons anchovy paste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Heat the oil in a large skillet with a cover over moderately high heat.
- Season the chicken liberally with salt and pepper.
- Cook the chicken until browned, turning to brown on all sides, but not cooked through.
- Remove the chicken to a warm platter and cover with foil.
- Pour off all but about 2 tbsp of the chicken fat.
- Reduce the heat to medium-low, add the onion, and garlic, and saute until onion starts to turn translucent.
- Add the wine and reduce by half, about 3 minutes, scraping the bottom of the pan.
- Add the tomatoes, herbes de provence, olives, and anchovy paste, season with salt and pepper, and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices; cover, and reduce the heat to low.
- Simmer for 10 minutes.
- Add in the breasts and cook until chicken is just done, 10 minutes more.
- Correct seasoning and serve.