Chicken, tomatoes, Nicoise olives, garlic, French bread, bottle of Beaujolais, a bit of Law and Order - original recipe, a warm fire, candlelight and Groom.
Chicken Provencal-Style…adapted from Mark Bittmann’s
recipe in his cookbook How to Cook Everything
Couple of good swirls of extra virgin olive oil
Ziploc bag with about a cup of all purpose flour, coarse ground salt and freshly ground black pepper and a dash (not much) cayenne
4 bone in chicken thighs skin on
2 bone in chicken breasts skin on
2 sweet onions, chopped
2-3 anchovy fillets, minced
3 fat garlic cloves, peeled and chopped
2 cups diced canned tomatoes, don’t drain
½ cup dry white wine
1 cup Nicoise olives, pitted
1 tsp dried French thyme
½ cup chopped fresh Italian parsley
Swirl extra virgin olive oil into large deep skillet. Heat to medium high. While heating, shake Ziploc baggy with flour mix well, and dredge chicken lightly in bag. Shake off excess flour and put pieces in hot pan. Do not crowd and do this in steps. Season with salt and pepper as they brown and when they’re golden brown, remove to plate and finish other pieces, removing them to plate when done.
Turn heat to medium. Pour off all but about a tablespoon of oil. Add onions and anchovies and cook till softened, takes about five minutes. Add garlic and tomatoes and cook till it starts to thicken. Add wine and cook about five minutes. Add olives and thyme and season to taste. Add the chicken and submerge in the sauce. Cover and cook about 25 minutes or so, turning chicken until cooked through.
Add Italian parsley and stir well and serve the chicken with a mixed green salad and hot French bread.
Serves 3-4 with leftovers.
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