Not everything that comes from My Imperfect Kitchen is sweet. Some things are deliciously savory. A perfect example is Provençal Chicken! This is one of my new favorite recipes. It’s warm and filling and pairs well with a glass of white wine, good friends and great conversation.
When you try this recipe, it’s important to use chicken thighs with the skin on and bone in, as it will give flavor to the dish and keeps the chicken moist. Start cooking the chicken with skin-side down first.
Remove the chicken to simmer the herbs and tomatoes. Return the chicken to the pan with the olives and beans!
Place the chicken on a serving plate. Simmer the sauce a bit longer so it thickens, then pour over the top!
Finished and delicious!
Provençal Chicken with Tomatoes and White Beans
8 chicken thighs (with skin and bone)
1 TBLS olive oil
3 garlic cloves, minced
1 shallot, minced
1/2 cup dry white wine
1 TBLS thyme, chopped
2 tsp chopped rosemary
1 28 oz can plum tomatoes, crushed up with your fingers
1/3 cup pitted Kalamata olives
1 1/2 TBLS capers, rinsed
2 cans White beans, rinsed and drained (I used Cannellini Beans)
1/4 cup basil leaves, chopped
Heat a large skillet over medium-high heat and add the olive oil. Add the chicken (in batches if needed) and season well with salt and pepper. Saute the chicken about 8 minutes per side. Remove to a plate and pour off all but a tablespoon of the drippings from the pan.
Return the pan to the stove and on medium and sauté the garlic and shallots for about 20 seconds. Add the wine, herbs and tomatoes, increasing the heat to high, deglaze the pan for about 3 minutes.
Add the chicken back to the pan and cover, simmer over medium low heat until chicken is cooked through, about 25 minutes.
Transfer the chicken to a large serving plate and tent with foil to keep warm. Add the olives, capers and beans to the skillet and bring to a simmer. Cook until the sauce thickens – about 10 minutes. Remove foil and spoon olive and bean mixture over the chicken. Garnish with basil before serving.
Recipe Source: Chef Amanda Cushman