Chicken Provençal with Jerusalem Artichokes
It's hearty but not heavy. Chicken Provençal jazzed up with Jerusalem Artichokes is the perfect fall warm-up meal as temperatures drop down.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Instant-read thermometer
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Paper towel
- Baster
- Measuring spoon
- Measuring cup
- Spatula
- Can opener
Ingredients
- 8 chicken thighs
- ¼ cup oil-cured olives (pitted)
- 1 pound Jerusalem artichokes
- 4 shallots peeled
- 2 tbs Herbs de Provence
- 6 cloves of garlic
- 1 28oz can crushed tomatoes
- 3 sprigs thyme
- 4 tbs olive oil
- Salt
- pepper
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