Chicken Provencal
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 14.79 ml salt
- 4.92 ml black pepper
- 2.46 ml dried thyme
- 1360.77-1814.36 g bone-in chicken breasts or 1360.77-1814.36 g bone-in chicken thighs
- 14.79 ml olive oil
- 1 onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, crushed
- 236.59 ml dry white wine
- 2 sprig fresh rosemary
- 118.29 ml chicken broth
- 425.24 g crushed tomatoes or 425.24 g diced tomatoes
- 236.59 ml black olives or 236.59 ml green olives
directions
- Preheat oven to 400°F.
- Season chicken pieces with salt, pepper, and thyme.
- Brown chicken pieces in olive oil.
- Saute onion and fennel in remaining oil until tender.
- Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
- Simmer for about 5 minutes.
- Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
- Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
- Check seasoning again before serving.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com