Provençal Chicken
Bone-in chicken braised in a fragrant tomato, white wine, and olive sauce brightened with lemon and herbs—rustic, aromatic, and perfect for spooning over crusty bread or rice. The sauce reduces to a glossy finish while the skin crisps and the meat stays tender.
3 lb chicken, bone-in skin-on thighs and drumsticks
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 tbsp unsalted butter
2 shallot, finely sliced
4 clove garlic, thinly sliced
1 cup dry white wine
1 can canned whole tomatoes, crushed by hand
1 cup chicken stock
3 oz kalamata olives, pitted, halved
2 tbsp capers, rinsed
1 lemon, zested and juiced
3 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 pinch sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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