Braised Chicken With Tomatoes And Olives Poulet Provencal Recipes

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BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken with Tomatoes and Olives image

Categories     Chicken     Olive     Tomato     Braise     Dinner     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
  • Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

PROVENçAL CHICKEN



Provençal Chicken image

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Yield serves 6 as a main course

Number Of Ingredients 16

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rosé or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

Steps:

  • Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
  • Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
  • Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

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