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Poulet à la Provençale

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 onion, chopped
• 2 tablespoons tomato paste
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano leaves
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (2-3 pound) whole chicken, cut into 8 pieces
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 cup kalamata olives, pitted
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and onion and sauté until the onion is softened, about 5 minutes.
3. Add the tomato paste, thyme, oregano, red pepper flakes, salt, and pepper and cook for 1 minute.
4. Add the chicken and cook until lightly browned, about 5 minutes per side.
5. Add the wine, chicken stock, olives, and capers and bring to a simmer.
6. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 20 minutes.
7. Remove the chicken from the skillet and keep warm.
8. Increase the heat to medium-high and cook the sauce until it is thickened, about 5 minutes.
9. Return the chicken to the skillet and stir in the parsley.
10. Serve hot.

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“Le premier point dans un ménage, c’est la cuisine.”
De Patin