Dutch Oven Chicken Provençal
A one-pot classic chicken recipe that can be prepared in three different types of cookers.
Ingredients
- 1 tbsp olive oil 1 tbsp extra
- 2 cloves garlic crushed
- 2 onions sliced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 red bell pepper deseeded, sliced
- 1 yellow pepper deseeded sliced
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 x 400g cans chopped tomatoes
- 1 cup Kalamata olives pits removed
- 10 boneless chicken thighs seasoned with salt and pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 anchovies or 1 teaspoon of anchovy paste
- Extra Salt and freshly ground black pepper to taste
- Basil sprigs optional
Instructions
- Add oil to the oven and heat up your Dutch oven slowly.
- Add chicken pieces (don't overcrowd) and brown on each side.
- Set aside once completed.
- Add a little more oil then onions stir and saute for around 1 minute then add the garlic saute for about another minute.
- Ensure your Dutch oven is not too hot then add stock and wine. Stir and scrape the browned pieces that have adhered to the bottom of the oven. Adds to the flavor of the dish.
- Add tomatoes, thyme, rosemary, and 2 anchovies or anchovy paste. Stir gently to combine.
- Return the chicken to the Dutch oven.
- Bring to the simmer cover and cook for 30 minutes.
- When chicken cooked though add the sliced bell peppers. Cover again until the peppers soften to your liking.
- Turn heat off and add the Kalamata olives before serving.
Notes
Garnish With
Fresh parsley, grated lemon zest, and stuffed green olives.