Provencal Chicken with Tomatoes, Olives, and Basil

french chicken garlic herb olive tomato sauté dinner basil summer bon appétit paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Janet Fletcher

4 servings

Source

Ingredients

8 chicken thighs with skin and bone (about 2 1/2 pounds)

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)

1/3 cup dry white wine

4 anchovy fillets, minced

1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved

1/4 cup thinly sliced fresh basil leaves or purple basil leaves

1 1/2 tablespoons chopped drained capers

Method

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.

Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.

Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.