Chicken provençal

Still not tired of chicken.

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• Best for: dinner, serves 4

• Difficulty: easy

• Time: 40 minutes

• Recommended pairings: white rice, couscous, quinoa

• If you like this, try... Crispy chicken thighs with smashed peas

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Cumin and coriander is an amazing combination. My Dad hates cumin, but he loved this dish. I've never cooked with bone-in skin-on chicken before, but although preparing these felt slightly more medieval it wasn't more difficult at all. This dish presents impressively, with flavors perfect for spring. Pan cooking gets you a golden, crispy skin while the stint in the oven creates a magic jus for the veggies.

Ingredients

1 tbsp olive oil

2-2.5 pounds boneless, skinless chicken thighs

salt

pepper

2 medium-large shallots, thinly sliced, or 1 whole yellow onion

5 cloves garlic, finely chopped

1 cup dry white wine

2 tablespoon unsalted butter

1 1/2-2 cups cherry tomatoes, halved

1/2 cup olives of your choice

6 sprigs fresh rosemary, chopped

4-5 sprigs fresh thyme, herbs removed from stems

1/2 cup parsley, chopped, for serving

salt

pepper

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First...

Preheat oven to 425℉.

Add olive oil to a large oven-safe skillet over medium to medium-high heat.

Season chicken thighs liberally with salt and freshly cracked black pepper.

Once the oil is hot, add the chicken and sear for 3-4 minutes per side, or until deeply golden brown.

Remove chicken from skillet and set aside on a plate.

Then...

Add the shallot/onion and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds - 1 minute or until fragrant.

Add the white wine, continuing to scrape up the brown bits.

Increase heat to high and simmer for 1-2 minutes.

Add the butter and continue to simmer until melted.

Then...

Add the chicken back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme.

Season the skillet with salt and pepper.

Make sure all of the ingredients are nestled down into the skillet and its liquid.

Bake for 15 minutes, or until chicken is cooked through, and tomatoes are starting to cook down and burst.

Finally...

Serve chicken over grains and finish with chopped parsley and a squeeze of lemon.