Chicken Provencal
Ingredient
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1 tablespoon vegetable oil
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1 (3- to 3 1/2-pound) chicken, cut into 8 pieces
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1 small onion, chopped
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4 garlic cloves, minced
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1/2 cup red wine
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1 1/2 cups canned crushed tomatoes with their juice
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1/3 cup black olives, such as Niçoise or kalamata, halved and pitted
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1 teaspoon anchovy paste
Direction
- Gather the ingredients.
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.
- Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes.
- Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes.
- Add the breasts and cook until the chicken is just done, about 10 minutes more.
- Add the remaining 1/4 teaspoon pepper and serve.
