Chicken Provençal

1. Prepare Chicken

Preheat oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.

2. Brown Chicken

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin side down in the pot. Let them brown undisturbed for about 5 minutes, then flip and brown the other side for another 5 minutes. Transfer the chicken to a plate and set aside.

3. Cook Vegetables

In the same Dutch oven, add the remaining tablespoon of olive oil. Toss in the mushrooms and onions, seasoning them with 1/4 teaspoon of salt. Cover the pot and let them cook for about 5 minutes. Uncover and continue to cook for another 10 minutes until the mushrooms and onions are dry and browned.

4. Add Aromatics

Stir in the minced garlic, anchovy, herbes de Provence, and cayenne pepper. Cook for about 30 seconds until fragrant.

5. Thicken Sauce

Add the flour and tomato paste, stirring continuously for about a minute until the mixture thickens and the tomato paste begins to darken.

6. Deglaze Pot

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce for about 2 minutes.

7. Prepare Sauce

Add the chicken broth, diced tomatoes, and bay leaves. Bring the mixture to a simmer.

8. Return Chicken

Return the browned chicken thighs to the pot, nestling them into the sauce.

9. Bake

Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 1 hour until the chicken is tender and cooked through.

10. Finish Sauce

Remove the pot from the oven and transfer the chicken to a serving dish, discarding the bay leaves. Stir in the niçoise olives, parsley, and lemon zest into the sauce, then taste and adjust the seasoning with salt and pepper as needed.

11. Serve

Serve the chicken warm, generously spooning the rich sauce and vegetables over the top. Enjoy the rustic flavors that have melded together beautifully.