Chicken Provencal Recipe
Braised chicken, provencal herbs, tomato, castelvetrano, capers, black olives, buttered rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, combine rice and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- 2
Sear the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown. Remove chicken and set aside.
- 3
- 4
Add Tomatoes and Olives
Stir in the canned diced tomatoes, Castelvetrano olives, capers, black olives, and Provencal herbs. Mix well.
- 5
Braised Chicken
Return the seared chicken to the skillet. Cover and reduce heat to low. Let it simmer for 25-30 minutes until the chicken is cooked through and tender.
- 6
Finish with Butter
Stir in the butter until melted and incorporated into the sauce. Adjust seasoning with more salt and pepper if needed.
- 7
Serve
Serve the chicken Provencal over a bed of buttered rice.
