Chicken With Tomatoes & Olives
This inviting recipe features tender chicken cooked in a flavorful tomato-based sauce with a hint of white wine and aromatic herbes de Provence. The dish is further enriched with the addition of savory Kalamata olives, creating a Mediterranean-inspired meal that is perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 1 chicken, about 4 lb., cut into 10 pieces
- 1/2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground black pepper, plus more, to taste
- 1 Tbs. olive oil
- 2 shallots, minced
- 2 garlic cloves, chopped
- 1/2 cup dry white wine
- 1 can (28 oz.) diced tomatoes with juices
- 2 tsp. herbes de Provence
- 1/8 tsp. red pepper flakes
- 1/2 cup pitted Kalamata olives
- 1 Tbs. chopped fresh rosemary or flat-leaf parsley
Instructions
- Season the chicken with the 1/2 tsp. salt and the 1/4 tsp. black pepper.
- In a large Dutch oven over medium-high heat, warm the olive oil. Working in batches, add the chicken and brown on all sides, about 6 minutes per batch. Transfer to a platter.
- Pour off all but 1 Tbs. of the fat in the pot. Set the pot over medium heat, add the shallots and garlic and sauté until softened, about 2 minutes. Add the wine, bring to a boil and stir to scrape up the browned bits. Stir in the tomatoes and their juices, the herbes de Provence and red pepper flakes.
- Return the drumsticks, thighs, wings and breasts, in that order, to the pot and bring to a boil. Reduce the heat to medium-low, cover and cook until the chicken shows no signs of pink at the bone when pierced with a knife, about 40 minutes.
- Transfer the chicken to a warmed platter and cover with aluminum foil. Remove the sauce from the heat and let stand for 3 minutes. Skim the fat off the sauce, then set the pot over medium-high heat and boil until reduced by about one-fourth, about 5 minutes. Add the olives and simmer until heated through, about 1 minute. Adjust the seasonings with salt and black pepper.
- Divide the chicken among warmed bowls and pour the sauce on top. Sprinkle with the rosemary and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Chicken for Dinner</i> (Weldon Owen, 2009).
Yield
Serves 4.
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