EFK Tested
EFK Chicken Provençal
Golden chicken thighs braised with tomatoes, garlic, olives, white wine, capers, and Provençal herbs. It is bright and savory rather than heavy, with enough pan sauce for crusty bread or potatoes.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat the chicken dry and season with 1 teaspoon salt and the pepper. Heat the olive oil in the Dutch oven or Country Fry Pan over medium-high. Brown the chicken skin-side down until deeply golden, then brown the second side briefly and transfer to a plate.
- Pour off excess fat, leaving about 1 tablespoon. Add the onion and cook until softened, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Pour in the wine and scrape up the browned fond. Add the tomatoes, stock, and remaining salt and bring to a simmer.
- Return the chicken skin-side up. Cover loosely and simmer gently until the chicken reaches 165°F in the thickest part, about 25 to 30 minutes. Uncover for the last 10 minutes if the sauce needs reducing. Stir in the olives and capers for the final 5 minutes. Finish with lemon zest, basil, and parsley.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven or de Buyer Country Fry Pan with lid; tongs; wooden spoon; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F in the thickest part without touching bone. Keep raw poultry and its juices away from ready-to-eat ingredients. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat leftovers to 165°F.
View this recipe on the original EFK website ↗