French Chicken Provencal

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1. unitedcuisines January 23, 2022

   Do you guys miss summer as much as I do? Then you wanna give Chicken Provencal or Poulet à la Provençale, as it’s called in France, a go! It brings many tasty summer ingredients together, such as ripe tomatoes, olives, plenty of herbs and garlic, of course.

   Enjoy the recipe and [**United Cuisines on YouTube!**](https://youtu.be/zxbcuoEvOew)

   *INGREDIENTS*

   * chicken, preferably thighs [10 oz / 300 g per person]
   * olive oil [2 tbsp / 25 ml]
   * butter [1 tbsp / 10 g]
   * 1 small onion / shallot
   * 3 garlic cloves
   * salty anchovies [2-3 filets]
   * dry white wine [1/3 cup / 80 ml]
   * crushed, ripe tomatoes [10 oz / 300 g]
   * chicken stock [1/2 cup / 120 ml]
   * black olives [1 oz / 30 g]
   * 1 tsp of Herbes de Provence [alternatively 1/2 tsp of thyme and rosemary each]
   * flat Italian parsley [a handful]

   *DIRECTIONS*

   1. Cube the onion, as well as an optional red pepper, or any other vegetable, that you’d like in your summer dish. Cut pitted olives into 3-4 slices and chop up the parsley
   2. Wash and dab the chicken dry, before seasoning with salt
   3. Sprinkle 2 tablespoons of extra virgin olive oil and melt one tablespoon of butter in a pan and sauté the chicken over medium heat for 3-4 minutes from each side till nicely browned
   4. Once your chicken is browned, not fully cooked yet, set aside on a plate. Reduce the heat to medium-low and use the same pan and oil to sauté your onion and pepper for a few minutes till tender
   5. Crush in 3 garlic cloves and add 2 salty anchovies. Mix well and fry for 30-60 seconds, until the garlic turns fragrant, before deglazing with dry white wine
   6. Give the alcohol a few minutes to evaporate and when the wine reduced almost in half, add the chicken stock, crushed tomatoes, as well as black olives. Lastly, mix in the Herbes de Provence
   7. Bring to a slight a boil, reduce the heat to low and, before seasoning with salt and pepper, taste the sauce, as olives and anchovies are very salty
   8. Return the chicken pieces into the pan, cover with a lid and let cook in the sauce for 20 minutes. Turn upside down after 10 minutes
   9. Turn off the heat, mix in half of the chopped parsley and sprinkle the remainder on each serving
   10. Enjoy!

   **Folks, I’m on a mission to recreate delicious dishes from around the world at home: join me!**

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