Chicken Provençal

The flavors are rich and bold in this Chicken Provençal, a Southern French recipe made with tomatoes, garlic, olives, and just enough anchovies to give the sauce an excellent depth.

Simply sear seasoned chicken pieces in a skillet until golden brown, then remove them to a warm plate and build the sauce in the same pan. Once the sauce has simmered for a few minutes, return the chicken and its juices to the pan and continue cooking and braising the chicken. This style infuses every piece with the rich olive-spiked tomato sauce that is garlicky and creamier with butter.

Mediterranean Gourmet Tips:

• Serve the dish with a crusty baguette and mashed potatoes. A nice salad of mixed greens is also just as good as a side dish.

• I like using Herbes de Provence in this dish, which are aromatic mixtures of dried Provençal herbs and spices. This spice mix traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Although Herbes de Provence is typical for French cuisine, the flavors also pair well with Mediterranean cuisine

• Although I favor chicken breasts, you can use chicken thighs if you prefer. You will just need to cook them slower and a little longer.

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Chicken Provençal Recipe

Prep Time: 15 mins

Cook Time: 15 mins

Yield: Makes about 4 servings

Ingredients

• 4 chicken breasts

• 3 tbsp of extra virgin olive oil

• 2 tbsp of butter

• 1 tbsp Herbes de Provence

• Salt and pepper

For The Sauce

• 2 garlic cloves

• 4 anchovy fillets

• 3/4cupofdry white wine

• 1 cup of chicken broth

• 1 cup of tomato puree

• 20 black olives, pitted and cut into strips (Julienne)

• 2 tbsp fresh parsley

• 2 tbsp butter

• Salt and pepper to taste

Directions

1. Cut the chicken breasts in half, trying to cut the thick end of the breast a little smaller so the pieces even out in weight and size. Sprinkle with Herbs de Provence and salt and pepper. Roll on your cutting board for even coating, and sprinkle with more herbs and salt and pepper to coat evenly.

2. Chop the parsley and set it aside.

3. Place a frying pan on medium heat, melt2 tbsp butter and add 2 tbsp olive oil. Sauté the chicken pieces until they are golden brown, which should be approximately 3 to 4 minutes. Flip over when ready and cook another 3 to 4 minutes. Once the chicken is nicely caramelized, set aside on a warm plate.

4. In the same pan used to cook the chicken, return to medium heat and add garlic and anchovies. Cook for about 30 seconds, then deglaze the pan with the white wine. Simmer until much of the wine has dried off, then add the chicken broth, the tomato puree, sliced olives, and mix well to incorporate all the ingredients into the sauce

5. Taste and check for seasoning, as the olives and anchovies are very salty. Add salt if needed, then pepper.

6. Add the chopped parsley to the sauce, in addition to 2 tbsp of butter. Mix well into the sauce and ensure the butter fully melts and incorporates into the sauce.

7. Return the cooked chicken and its juices to the pan and reheat in the sauce for a few minutes as you baste each piece

8. Serve immediately, and bon appétit!

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Suggested Pairing

Any of the following: Chardonnay, Sauvignon Blanc, Rosé from Southern Rhône, Chateauneuf du Pape or Pinot Noir.