Provencal Chicken with Tomatoes, Olives, and Basil

Ingredients for Provencal Chicken with Tomatoes, Olives, and Basil

• 8 chicken thighs with skin and bone (about 1.1kg)

• 1 tablespoon extra-virgin olive oil

• 3 garlic cloves, minced

• 675g plum tomatoes, seeded, diced (about 725ml )

• 80ml dry white wine

• 4 anchovy fillets, minced

• 80ml Niçoise olives, pitted, or 50g Kalamata olives, pitted, halved

• 1/4 cup thinly sliced fresh basil leaves or purple basil leaves

• 1 1/2 tablespoons chopped drained capers

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.

Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.

Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.