Provencal Chicken

🛒 Ingredients

• Chicken Thighs, bone-in, skin-on 200 g · 360 kcal
• Olive Oil 8 g · 68 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic Cloves 5 g · 8 kcal
• Red Bell Pepper 50 g · 15 kcal
• Crushed Tomatoes (canned) 100 g · 20 kcal
• Dry White Wine 30 g · 24 kcal
• Chicken Broth 30 g · 3 kcal
• Herbs de Provence 1 g · 3 kcal
• Pitted Black Olives 18 g · 20 kcal

👨‍🍳 Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes; then flip and sear for another 3-4 minutes. Remove chicken and set aside.
2. Add chopped onion and bell pepper to the pot, sautéing until softened, about 5-7 minutes. Stir in minced garlic and Herbs de Provence, cooking for 1 minute until fragrant.
3. Pour in white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 2-3 minutes. Add crushed tomatoes and chicken broth, stirring to combine.
4. Return chicken thighs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is cooked through and tender.
5. Stir in pitted black olives and cook for an additional 5 minutes to heat them through. Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with fresh parsley.