Chicken Thighs Provencale
|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)|
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.