Paris-Brest
Chicken Provencal represents the best of rustic peasant food. Bone-in chicken thighs, simmered slowly in a rich garlicky, tomatoey, and herb broth. Flavorful enough you’ll want to get every last drop with thick slices of crusty bread
Chicken Provencal
2015-01-12 22:08:56
Serves 4
Prep Time
20 min
Total Time
2 hr
Nutrition Facts
Serving Size
499g
Servings
4
Amount Per Serving
Calories 709
Calories from Fat 331
% Daily Value *
Total Fat 37g
57%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 345mg
115%
Sodium 1140mg
48%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
10%
Sugars 4g
Protein 69g
Vitamin A
10%
Vitamin C
23%
Calcium
11%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 (5 -7-oz,) bone-in chicken thighs, trimmed
- Salt
- 1 tablespoon extra-virgin olive oil
- 4 oz. pancetta, cut into 1/4-inch pieces
- 1 small onion, chopped fine
- 6 garlic cloves, minced
- 1 anchovy fillet, rinsed and minced
- 1/8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup low-sodium chicken broth
- 2 1/2 tablespoons tomato paste
- 1 1/2 tablespoons minced fresh thyme
- 1 teaspoon minced fresh oregano
- 1 teaspoon herbs de Provence
- 1 bay leaf
- 1 1/2 teaspoons grated lemon zest
- 1/2 cup pitted nicoise olives
- 1 tablespoon chopped fresh basil
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Season both sides of chicken with salt. In Dutch oven over medium-high heat; heat 1 tablespoon oil until shimmering. Add pancetta to pot and cook until crisp, 5 to 6 minutes. Using a slotted spoon; transfer the pancetta to a small bowl, leaving the fat in pot. Add 4 chicken thighs, skin side down, and cook without moving until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on other side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and scrape up browned bits from bottom of pot. Stir in tomatoes, broth, tomato paste, thyme, oregano, herbs’ de Provence, and bay leaf. Remove and discard skin from chicken thighs, them submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, and transfer pot to oven; cook until chicken is tender and offers no resistance when poked with tip of knife but still clings to bones, about 1 1/4 hours.
- Using a slotted spoon; transfer chicken to serving platter and tent with aluminum foil. Discard bay leaf. 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. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with basil. Drizzle chicken with remaining 2 teaspoons oil, sprinkle with basil mixture, and serve.
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