Chicken Provencal

The Method for Chicken Provencal

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1. Brown the chicken skin-side down in the oil for 8 minutes without moving it. Turn and brown for 2 minutes, then set aside.

   Mark done Start 8 min timer

2. Pour off all but 1 tbsp of the fat. Soften the onion for 5 minutes, then add the garlic for 1 minute.

   Mark done Start 5 min timer

3. Add the wine, scraping the pan, and bubble for 3 minutes. Stir in the tomatoes, thyme, olives and pepper.

   Mark done Start 3 min timer

4. Return the chicken skin-side up, cover partly and simmer for 25 minutes until tender.

   Mark done Start 25 min timer

5. Scatter with the parsley and serve.

   Mark done

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Things to Watch For

1. Brown the skin without moving it.
2. Scrape the pan after adding the wine.
3. Taste before adding salt.
4. Keep the skin above the sauce so it stays crisp.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

The Short Version

The first sign it is ready is the smell: garlic, thyme and tomato reducing together until the kitchen smells of a French summer. That is the signal to stop adding things and start waiting.

Brown the chicken skin-side down for 8 minutes until the fat has rendered and the skin is deep gold. Do not move the pieces while they brown, because they will release themselves when they are ready. Pour off most of the fat, soften the onion and garlic in what is left, then add the wine. Scrape the base of the pan as the wine bubbles. The browned bits dissolve and become the sauce.

Add the tomatoes, thyme and olives, return the chicken skin-side up and simmer, partly covered, for 25 minutes, until the meat is tender and the sauce is thick.

The olives are salty, so taste before you add any more salt. Use pitted olives, since stones are easy to miss in a thick sauce.

To Go With It

Crusty bread · Buttered rice · Green beans · Dry white wine

Sides from the same cuisine on this site: Aligot, Boulangere Potatoes, Bretzel Alsacien.

Leftovers

Keeps in the fridge for 3 days. Reheat gently until hot all the way through.

Chicken Provencal Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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