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Chicken Thighs Provencale

fast.cook's picture
Ingredients
  Chicken thighs 2 1⁄4 Pound (6 Whole)
  Olive oil 2 Tablespoon
  Pernod/Anisette / brandy 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Herbes de provence/Italian herb seasoning / 1/4 teaspoon each dry basil, dry oregano, dry thyme and dry marjoram 1 Teaspoon
  All purpose flour 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned diced tomatoes in puree 14 1⁄2 Ounce (1 Can)
  Nicoise olive/Small ripe olives 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Rinse chicken and pat dry.
Then, with a cleaver or heavy knife, cut each thigh in half through bone.
Heat oil in a wide frying pan over medium-high heat.
Add chicken pieces and cook, turning once, until browned on both sides and no longer pink near bone; cut to test 15 to 20 minutes.
Season to taste with salt and pepper.
Pour Pernod into pan and set aflame not beneath an exhaust fan or near flammable items; shake pan until flames die.
Lift out chicken; set aside.
Discard all but 1 tablespoon of the drippings.
Add onion, garlic, and herbs to pan and cook over medium-high heat, stirring often, until onion is lightly browned.
Sprinkle in flour and cook, stirring, until bubbly.
Blend in wine and bring to a boil.
Add tomatoes and their liquid and bring to a simmer.
Stir in olives.
Return chicken to pan and cook, stirring gently, just until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Interest: 
Quick, Healthy

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