Chicken Provencal

Elena Butuc

This chicken dish has become a family favorite. The delightful aroma that fills the house is so enticing that you'll be eager to try it!

You can either get a ready-made Herbs de Provence mix from the store or create your own blend with thyme, rosemary, marjoram, basil, oregano—or at least three of these.

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Ingredients

Metric US

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Chicken meat

1 kg

I used boneless and skinless thighs - whole chicken pieces work too

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White onion

2 pieces

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Canned chopped tomatoes, 300g

1 piece

or 6-7 diced fresh tomatoes

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Pitted olives

150 g

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Garlic cloves

6 pieces

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Red peppers

0.5 pieces

optional

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White dry wine

40 ml

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Extravirgin olive oil

2 tbsp

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Herbes de Provence

2 tsp

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Cumin

0.5 tsp

optional

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Salt and pepper

1 tsp

to taste

Step by step

Step 1

Gather all the ingredients - I used kalamata olives with seeds. To remove the seeds, press the olive with the flat side of a knife; the seed will pop out easily.

Step 2

In a large bowl, combine canned tomatoes, diced peppers, and onions.

Step 3

Add the pitted olives, 5 cloves of finely chopped garlic, 1 teaspoon of herbes de Provence, 1 tablespoon olive oil, wine, and 1 teaspoon salt. Mix well and adjust seasoning if necessary.

Step 4

Rinse the chicken thoroughly and combine with 1 clove of finely chopped garlic, 1 teaspoon of salt, a pinch of black pepper, cumin, 1 teaspoon of herbes de Provence, and 1 tablespoon of olive oil.