Chicken Provençal – a Southeastern France dish with an aromatic tomato based sauce and olives. Specifically I used: chicken, onions, garlic, thyme, oregano, anchovy fillet, cayenne pepper, tomato paste, all-purpose flour, Merlot* , chicken broth, tomatoes, bay leaves, lemon zest, niçoise olives**, parsley.
* suppose to use white wine, but I didn’t have any!
** substituted with Kalamata olives
Wow, that’s a lot of ingredients! After making this dish I can now appreciate how complicated it must be for restaurants to serve this!
Dutch oven in action — browning chicken and caramelizing onions!
This is my first recipe using bay leaves and anchovy fillets!
After an hour in the oven, it is time to defat the remaining liquid.
And here it is…<drum rolls>…get it? lol! No pun intended, really.
Hungry Cactus’ verdict: A-
The French are so lucky to have such a yummy cuisine! The sauce and chicken are one — both their flavors pleasantly rich and full (props to the anchovies and spices). Action item for next time: remake with dry white wine to see how well it compliments the tomato base.