Monday, March 5, 2012

Chicken Provencal

Chicken Provencal

Awhile back when I visited Alexis to go an event in Vancouver, I walked into her apartment to the smell of something absolutely amazing. While I didn't get to eat the amazing dish because we were going out for dinner, Alexis did point me in the direction of the great recipe. I wasn't surprised at all to see it was in my friend Emma's book "Whining and Dining" and promptly made it for my own family.

The result? It's so delicious. Don't let anchovies scare you off, they don't taste fish and meld right into the dish. Make sure to buy really good tomatoes (I like Cortina) and the best black olives you can find. It's worth it, trust me on that one. Alexis recommended I double the anchovies and garlic. Mmm...she's right!

Adapted from Whining and Dining

3 tbsp olive oil
1 cup flour
1 salt and freshly cracked pepper
1 lb boneless, skinless, chicken thighs (or you could use breasts, just don't cook as long)
1 cup chopped onion
4 anchovy filets
one 19 oz can italian plum tomatoes
2 tbsp chopped garlic
1/2 cup chicken stock
2 tsp chopped fresh thyme
1 bay leaf
1/2 cup pitted black olives
2 tbsp chopped fresh parsley

Stir the flour with a little salt and pepper in a pie plate and set aside. Get your dutch oven or a deep fry pan heated up on the stove with the olive oil, then dredge the chicken in the flour and add to the pan. You might have to work in batches, but you want to brown up the chicken so it gets some color. Set browned pieces aside on a clean plate as you go.

Add a little more oil to the pan and turn the heat down to medium low. Stir in the onions and anchovies, stirring and moving them around to keep from burning or sticking. They will get nice and soft. When they are, add the garlic and cook about a minute or so longer. Add the tomatoes and their juices, breaking them up with a spoon. Stir in the thyme, stock, and bay leaf before you bring to a bubble.

Return the chicken to the pan along with the olives. Make sure the chicken is covered with sauce and simmer for about 20 minutes or so until the chicken is cooked through. Make sure to turn it now and then so all sides are cooked evenly.  Taste and add more salt or pepper if you think it needs it.

Top with parsley and serve with some delicious crusty bread!

Makes 4 servings.
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