Make This Delicious French Chicken for Dinner Tonight
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The middle of the week is the time for quick meals, but it’s also the time when we’d probably enjoy a really great meal the most. Having a six-hour boeuf bourguignon on Saturday night is lovely, but how great would it be to go through Tuesday or Wednesday knowing there would be a truly epic dinner at the end of the day? This take on classic chicken Provencal is a dish worth looking forward to, and it’s quick enough for a busy weeknight.
I always wind up debating meat preferences when I make chicken for my family. My husband prefers chicken breasts, but I am a die-hard supporter of legs and thighs. For this recipe, you could really choose either. This particular version of the recipe is made with boneless, skinless chicken breasts, but the author is a fellow dark-meat fan who says thighs or even a whole chicken are just wonderful, too.
Marinate the chicken in chopped shallots, herbs, fennel seeds, wine, and olive oil to make it nice and flavorful. Then brown it in olive oil, remove from the pan, and set aside. Next, make the sauce by adding the marinade to the oil left in the pan from browning the chicken. Add some flour, and when the sauce has thickened mix it with chicken stock, cherry tomatoes, and olives. Then you return the chicken to the pan.
Cook the chicken and the sauce in the oven for about 25 minutes; the chicken should cook through and the sauce should be nice and thick. It should coat the back of a spoon when you’re finished, and it will make your whole kitchen smell fragrant and delicious. The sauce has a rich, salty-savory taste from all the olives, and a little bit of sweetness from the cherry tomatoes, so a good, crusty bread for dipping is 100-percent required.
Get the recipe: Chicken Provencal from Vikalinka