Recipes French Chicken Provencal 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Jamaican Eatery Tops List of 10 Best Black-Owned Restaurants in St. Louis admin February 25, 2022 New Recipe: Why Martha Stewart Isn’t A Fan Of Gwyneth Paltrow admin March 14, 2021 New Recipe: Shortbread biscuits recipe: Simple ingredient for ‘perfect’ shortbread every time admin March 7, 2022 New Recipe: Sourdough bread recipe: How to make sourdough in 7 simple steps admin February 26, 2022 New Recipe: April Fools Day brings sub hand, purple Wimbledon and waffle toaster admin April 1, 2021 New Recipe: 52 Pie Recipes That’ll Bake You Happy admin March 15, 2022 About The Author More from this Author One Response 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!** Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.