Chicken Provencal – Bruno Albouze

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

Prepare the condiments by peeling and slicing fresh onions.

Separate chicken drumsticks from thighs by laying the whole chicken leg skin side down, locating the joint, and cutting through to separate smoothly.

Salt the chicken generously, but do not add pepper yet.

Heat up two large skillets or a Dutch oven and add fat.

Place chicken pieces skin side down in the skillet, leaving space between them to avoid overcrowding.

Sear the meat for 10 minutes until golden brown and crisp.

Keep the seared drumsticks separated from the thighs after cooking.

In the first pan, sear the pink garlic for a few minutes using the brown bits left from searing the meat.

Add chicken stock to the pan with garlic and reduce by half.

In a Dutch oven, sweat the onions for about 10 minutes without giving them color.

Add olives, homemade tomato sauce, chopped tomatoes, basil, and the reduced chicken stock mixture to the onions and cook for 5 minutes before setting aside.

Spread tapenade over the flesh of the seared chicken thighs.

Transfer the sauce to a larger baking dish and tuck in the chicken legs and thighs, skin side down.

Cover the dish with foil and cook for 30 minutes at 350°F (180°C).

After 30 minutes, remove the foil and cook for an additional 25 minutes.

Let the dish rest for at least 1 hour after cooking.

Roast in the oven for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: