Chicken Provencal

Chicken Provencal Ingredients

1 tablespoon Olive oil	1/2 cup Red wine
1 3 to 31/2 pound Chicken cut into eight pieces	1 1/2 cups Canned crushed tomatoes with their juice
3/4 teaspoon Salt	1/2 teaspoon Rosemary dried
1/2 teaspoon Black pepper freshly ground	1/2 teaspoon Thyme dried
1 small Onion chopped	1/3 cup Black olives Nicoise or Kalamata, halved and pitted
4 cloves Garlic minced	1 teaspoon Anchovy paste

Instructions for Chicken Provencal

In a large, deep frying pan, heat the oil over moderately high heat. Season the chidken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan. Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes. Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.

Main Ingredient: ChickenCuisine: French

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