Braised Chicken with Tomatoes and Olives

Name: Braised Chicken with Tomatoes and Olives
Yield: Makes 4 servings
Ingredients: 1 pound ripe tomatoes (3 to 4 medium), cut into wedges; 1 large onion, cut into wedges, leaving root ends intact; 1/2 cup drained brine-cured black olives, pitted if desired; 4 large garlic cloves, sliced, plus; 1 teaspoon minced; 3 tablespoons olive oil; 2 teaspoons herbes de Provence; 1/2 teaspoon fennel seeds; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 1 whole (3 1/2 pound) chicken; Chopped fresh flat-leaf parsley, for garnish; Crusty bread, for serving; Equipment: kitchen string

November 7, 2012

With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true pique-nique français.

Recipe notes

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