Chicken Provencal | America's Test Kitchen

Name: Chicken Provencal | America's Test Kitchen
Total time: 150 min
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat; table salt; 1 tablespoon extra-virgin olive oil; 1 small onion, chopped fine (about 2/3 cup); 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons); 1 anchovy fillet, minced (about 1 teaspoon); 1/8 teaspoon cayenne pepper; 1 cup dry white wine; 1 cup low-sodium chicken broth; 1 can diced tomatoes (14 1/2 ounces), drained; 2 1/2 tablespoons tomato paste; 1 1/2 tablespoons chopped fresh thyme leaves; 1 teaspoon chopped fresh oregano leaf; 1 bay leaf; 1 teaspoon herbes de Provence (optional); 1 1/2 teaspoons grated lemon zest from 1 lemon; 1/2 cup niçoise olives, pitted; 1 tablespoon chopped fresh parsley leaves

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Could we rejuvenate this tired French country dish by bringing it back to its roots?

Keywords

Main Courses
French
Europe
Chicken
Poultry

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Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
table salt
1 tablespoon extra-virgin olive oil
1 small onion, chopped fine (about 2/3 cup)
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1 anchovy fillet, minced (about 1 teaspoon)
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low-sodium chicken broth
1 can diced tomatoes (14 1/2 ounces), drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaf
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated lemon zest from 1 lemon
1/2 cup niçoise olives, pitted
1 tablespoon chopped fresh parsley leaves