Recipe: Chicken Provençal
Description: An uncomplicated red wine makes a fine accompaniment to the hearty flavors of onion, garlic, fennel, and olives in this stew.
Ingredients: [{"text": "2 tbsp. olive oil"}, {"text": "6 boneless, skinless chicken thighs"}, {"text": "2 medium onions"}, {"text": "1 medium fennel bulb"}, {"text": "6 clove garlic"}, {"text": "1 can whole peeled tomatoes with thick tomato puree"}, {"text": "1 can reduced-sodium chicken broth"}, {"text": "2 tsp. dried thyme leaves"}, {"text": "1/2 tsp. ground black pepper"}, {"text": "1/2 tsp. salt"}, {"text": "1/2 c. pitted ripe olives"}, {"text": "1/2 c. red wine"}, {"text": "Fresh thyme sprigs (optional)"}, {"text": "boiling water"}]
Instructions: In heavy 6-quart saucepot, heat 1 tablespoon oil over medium heat. Add chicken; sauté until pieces are browned on all sides, about 5 minutes. Remove chicken to medium-size bowl and set aside.
Add remaining 1 tablespoon oil, the onions, and fennel to saucepot; sauté until golden -- about 10 minutes. Add garlic and sauté 2 minutes. Return browned chicken to saucepot with vegetables. Add tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes longer, stirring occasionally.
To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of 6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.
