Chicken Provençal

Instructions

1. Step 1

   Preheat the oven to 190°C. Chop the onion and parsley, mince the garlic, and drain the olives.

   Cookware: Chef Knife, cutting board

2. Step 2

   Pat the chicken thighs dry, then season them evenly with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 10.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the Dutch oven over medium heat. Sear the seasoned chicken in batches, skin-side down first, until well browned; transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Reduce to medium heat, add the onion, and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the garlic, tomato paste, and Herbes de Provence. Stir until the tomato paste darkens slightly and the mixture becomes fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Herbes De Provence, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the white wine and scrape up the browned residue from the bottom. Simmer over medium heat until reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the tomatoes, chicken stock, olives, and bay leaves. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 240.0 ml Chicken Stock, 120.0 gr Olive, 800.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Return the chicken to the pot with the skin above the sauce. Bake uncovered until the thickest thigh reaches at least 74°C.

   Timer: 30 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, tongs

9. Step 9

   Remove and discard the bay leaves. Rest the chicken for 5 minutes, scatter with parsley, and serve with the tomato-olive sauce.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: tongs