Weeknight Chicken Provencal
By Alli BerkeyPublished on August 5, 2019
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
You can substitute four 10- to 12-ounce bone-in split chicken breasts for the thighs, if desired. Simply extend the cooking time in step 4 to 30 minutes or until the chicken registers 160 degrees. You can substitute any dry white wine for the vermouth, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels. Sprinkle chicken all over with ¼ teaspoon salt and ¼ teaspoon pepper. Place flour in shallow dish. Dredge chicken in flour, 1 piece at a time, turning to coat all sides. Shake to remove any excess flour, then transfer chicken to large plate. Reserve 1 teaspoon flour; discard remaining flour.
- Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 3 minutes per side. Return chicken to plate, skin side up. Carefully pour off all but 2 tablespoons fat from skillet.
- Return skillet to medium heat. Add shallots to fat left in skillet and cook until softened, about 2 minutes. Stir in garlic, thyme sprigs, anchovies, pepper flakes, and reserved flour and cook until fragrant, about 30 seconds. Stir in tomatoes, olives, vermouth, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, scraping up any browned bits.
- Return chicken to skillet, skin side up, and bring sauce to boil. Transfer skillet to oven and cook until chicken registers 175 degrees, about 25 minutes. Sprinkle with parsley and serve.
Time
1½ hoursYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This southern France–inspired chicken dinner with a bright, savory sauce is ready in about 30 minutes. Dredging the chicken in a bit of flour helped create a crispy exterior. We reserved a bit of the flour dredge to thicken the drippings in the pan and create a luscious sauce. After we seared the chicken, we sautéed a potent mix of shallots, garlic, thyme, and supersavory anchovies in the rendered fat to give our sauce a flavorful base. From there, we stirred in bright, sweet-savory cherry tomatoes; briny kalamata olives; and a splash of complex, mildly acidic vermouth to create a sauce with compelling character.
Before You Begin
You can substitute four 10- to 12-ounce bone-in split chicken breasts for the thighs, if desired. Simply extend the cooking time in step 4 to 30 minutes or until the chicken registers 160 degrees. You can substitute any dry white wine for the vermouth, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper towels. Sprinkle chicken all over with ¼ teaspoon salt and ¼ teaspoon pepper. Place flour in shallow dish. Dredge chicken in flour, 1 piece at a time, turning to coat all sides. Shake to remove any excess flour, then transfer chicken to large plate. Reserve 1 teaspoon flour; discard remaining flour.
- Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 3 minutes per side. Return chicken to plate, skin side up. Carefully pour off all but 2 tablespoons fat from skillet.
- Return skillet to medium heat. Add shallots to fat left in skillet and cook until softened, about 2 minutes. Stir in garlic, thyme sprigs, anchovies, pepper flakes, and reserved flour and cook until fragrant, about 30 seconds. Stir in tomatoes, olives, vermouth, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, scraping up any browned bits.
- Return chicken to skillet, skin side up, and bring sauce to boil. Transfer skillet to oven and cook until chicken registers 175 degrees, about 25 minutes. Sprinkle with parsley and serve.
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