Chicken Provencal

A classic French Mediterranean style chicken in a rich tomato sauce. This recipe does call for one anchovy and while not personally a fan of the anchovy, I would not omit it because it provides a nice balance the acids that are added. The recipe calls for chicken breast that is pan fried in olive oil, but I usually substitute chicken thighs (skin-on, bone-in) because it tastes better and is more juicy. You do have to cook longer if you go that route due to the bone, maybe add 2 mins per side while searing and will take longer in the oven, but that just gives you more time to make the sauce.

Ingredients

• 6 Half Chicken breasts – with wing and skin on
• 2 Tomatoes – peeled, seeded and diced – can use canned
• 2 TBL Black olives – sliced or julienned
• 1 Anchovy – smashed into a paste
• 8 oz Chicken stock
• 4 oz Dry White wine
• 1 Garlic clove – minced
• 2 TBL Butter – softened
• 2 TBL Olive oil
• 1 tsp Basil – chiffonade

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Preheat oven to 350 F (175 C).
3. Heat large saute pan over med heat. When hot, add olive oil.
4. While pan and oil heat, prep the chicken
   1. Pat dry with paper towel, then generously salt and pepper all sides
   2. Dredge lightly in flour and shake off excess
5. Place chicken in hot oil skin side down and let cook undisturbed for ~4 mins or until skin no longer sticks to the pan and is seared to a golden brown color. Turn over and sear the other side (~4 mins).
6. Place pan in oven for ~5 mins to let meat slowly cook through.
7. Place chicken on cooling rack inside a pan to catch the juices and return to the oven. Bake until the internal temp is at 160 F.
8. Make the Sauce while chicken bakes
   1. Reheat saute pan
   2. Add garlic to and cook for only a few seconds – do not let garlic brown.
   3. Add wine to de-glaze the pan
   4. Add tomatoes, olives, anchovy paste, and chicken stock.
   5. Bring to a boil then reduce heat to simmer until there’s a creamy consistency, ~5 to 10 mins.
   6. Stir in butter – whisking sauce constantly with a sauce whisk (gently though).
   7. Add juices from drip pan
   8. Add basil
9. Slice chicken into 3 to 5 pieces (always an odd number)
10. Place sauce on place and put chicken pieces on top.
11. Plating
    1. Serve with mashed potatoes or grits – Put on plate first.
    2. Add a green vegetable like grilled bell peppers, Brussels sprouts, broccoli or squash.
    3. Lean chicken against grain and garnish.
    4. Spoon sauce around all items and serve.