Provence-Style Chicken

Name: Provence-Style Chicken
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 4 chicken leg-thigh pieces, each cut into 2 pieces; Salt and black pepper to taste; 1 tablespoon minced garlic; 2 anchovy fillets, minced, optional; 1 large or 2 medium onions, chopped; 1 red bell pepper, stemmed, seeded, and chopped; Large pinch of saffron threads, optional; 1 teaspoon fresh marjoram (preferred), oregano, or thyme or 1/4 teaspoon dried; 2 tablespoons drained capers; 2 cups cored and chopped tomatoes (canned are fine), with their liquid; 1 cup good-quality black or green olives (or a mixture), pitted; Chopped fresh parsley leaves for garnish

December 14, 2011

There are more versions of this dish than you can count. You can add cayenne if you like or a little wine or stock. Some olive oil at the end contributes freshness, and 1/2 cup or more of rice cooked with the chicken (add twice as much boiling water or stock as rice, at about the same time) makes the dish more substantial. And so on. In short, it’s one of those universal recipes, but in all forms associated with southern France. Bread is the most common accompaniment, but this saucy chicken is good over rice or other grains as well.

Recipe notes

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