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EFK Chicken Provençal

Golden chicken thighs braised with tomatoes, garlic, olives, white wine, capers, and Provençal herbs. It is bright and savory rather than heavy, with enough pan sauce for crusty bread or potatoes.

Ingredients

8 bone-in, skin-on chicken thighs, about 3 1/2 lb

1 1/2 tsp kosher salt, divided

1/2 tsp black pepper

1 tbsp olive oil

1 medium yellow onion, thinly sliced

5 garlic cloves, sliced

1 tsp herbes de Provence

1/2 cup dry white wine

1 can (28 oz) whole peeled tomatoes, crushed by hand

1/2 cup low-sodium chicken stock

1/2 cup pitted Niçoise, Kalamata, or Castelvetrano olives

2 tbsp capers, drained

1 tsp lemon zest

2 tbsp chopped fresh basil

2 tbsp chopped flat-leaf parsley

Directions

Pour off excess fat, leaving about 1 tablespoon. Add the onion and cook until softened, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Pour in the wine and scrape up the browned fond. Add the tomatoes, stock, and remaining salt and bring to a simmer.

Return the chicken skin-side up. Cover loosely and simmer gently until the chicken reaches 165°F in the thickest part, about 25 to 30 minutes. Uncover for the last 10 minutes if the sauce needs reducing. Stir in the olives and capers for the final 5 minutes. Finish with lemon zest, basil, and parsley.

Pat the chicken dry and season with 1 teaspoon salt and the pepper. Heat the olive oil in the Dutch oven or Country Fry Pan over medium-high. Brown the chicken skin-side down until deeply golden, then brown the second side briefly and transfer to a plate. Pour off excess fat, leaving about 1 tablespoon. Add the onion and cook until softened, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Pour in the wine and scrape up the browned fond. Add the tomatoes, stock, and remaining salt and bring to a simmer. Return the chicken skin-side up. Cover loosely and simmer gently until the chicken reaches 165°F in the thickest part, about 25 to 30 minutes. Uncover for the last 10 minutes if the sauce needs reducing. Stir in the olives and capers for the final 5 minutes. Finish with lemon zest, basil, and parsley.