Provence-Style Chicken

Provence-Style Chicken
(France)
Makes: 4 servings
Time: 40 to 50 minutes

Serve over rice and with some crusty bread.

2 tablespoons extra virgin olive oil
4 chicken leg-thigh pieces, each cut into 2 pieces
Salt and pepper to taste
1 tablespoon minced garlic
2 anchovy fillets, minced (optional)
1 red bell pepper, steamed, seeded, and chopped
large pinch of saffron threads (optional)
1 teaspoon fresh marjoram (preferred), oregano, or thyme, or 1/4 teaspoon dried
2 tablespoons drained capers (I chopped them)
2 cups cored and chopped tomatoes (canned are fine), with their liquid (I used fresh from my mom's garden)
1 cup good-quality black or green olives (or a mixture), pitted
chopped fresh parsley leaves for garnish

1. Put the oil in a large deep skillet, preferably non-stick, and turn the heat to medium. A minute later, add the chicken pieces, skin side down and brown well seasoning with salt and pepper and adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. When they are done, transfer them to a plate.

2. Add garlic and anchovies if you're using them and cook, stirring occasionally, until the garlic begins to take on some color, about 5 minutes. Add the onions and the bell pepper and cook, stirring occasionally, until they soften, about 10 minutes. Add saffron, herb, and capers and stir, then add tomatoes and olives. Stir, bring to a boil, and return the chicken, skin side up, to the skillet.

3. Cover and cook over medium-low heat-the mixture should bubble, but gently-until the chicken is done, 20 to 30 minutes. Garnish and serve.

I made this because I had some extra chicken legs. I did omit the anchovies, bell pepper, and olives.

Rating:
Veronica: 8
Jason: