Provençal Chicken with Olives & Capers

Classic Provençal chicken thighs braised with shallots, garlic, white wine, herbs de Provence, green olives, and capers, then baked until tender and saucy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325 degrees.

Step 2

Place the chicken thighs on a plate and sprinkle all over with 2½ teaspoons salt and 1½ teaspoons pepper. Dredge them in flour, shaking off the excess.

Step 3

Heat ¼ cup olive oil in a medium (10- to 11-inch) Dutch oven, such as Le Creuset, over medium-high heat. Place half of the chicken pieces in the pot, skin side down, and cook for 4 to 5 minutes, turning once, until the chicken is nicely browned. Remove to a plate and repeat with the remaining chicken.

Step 4

Lower the heat to medium, put the shallots and garlic in the pot, and cook for 5 minutes, stirring occasionally. Return the chicken to the pot, skin side up, and add the wine. Add the herbs de Provence, olives, and capers and cover the pot.

Step 5

Bake for 45 to 50 minutes, until the chicken is 160 degrees when tested with a thermometer. Sprinkle with salt and serve hot with the vegetables and sauce.