Provençal Chicken

Name: Provençal Chicken
Yield: serves 6 as a main course
Ingredients: 1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground; 2 teaspoons herbes de Provence; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 3 bone-in chicken breasts, halved crosswise; 3 bone-in chicken thighs, halved crosswise; 1/4 cup olive oil; 6 shallots, peeled and halved; 8 unpeeled cloves garlic; 12 pitted prunes; 3 tablespoons picholine or other green olives with pits; 1 tablespoon capers, drained and rinsed; 1 tablespoon fennel seeds; 1 cup dry rosé or white wine; 1 tablespoon honey; 1 orange, cut into 6 wedges, juice reserved

January 24, 2012

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Recipe notes

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