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Bon Appétit

Provencal Chicken With Tomatoes, Olives, and Basil

By Janet Fletcher

4.3

(45)

Provençal chicken with tomatoes olives and basil in a white skillet.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Serve with some crusty bread.

Recipe information

  • Yield

    4 servings

Ingredients

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Preparation

  1. Step 1

    Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.

    Step 2

    Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.

    Step 3

    Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

TagsCasseroleWhite WineWineAlcoholBeveragesFrenchEuropeanChicken ThighChickenPoultryPlum TomatoTomatoVegetableAnchovyFishSeafoodOliveBasilHerbs & SpicesMainDinnerDairy FreeNut FreeVegetarianGluten FreeWeeknight MealsBraiseBon Appétit

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