- 8 bone-in, skin-on chicken thighs
- 1 Tbs extra-virgin olive oil
- 1 cup chopped onions
- 6 medium cloves garlic, minced
- 1 anchovy fillet, minced
- 1/4 tsp cayenne pepper
- 1 cup dry white wine
- 1 cup homemade chicken stock
- 1 (14.5 oz) can diced tomatoes
- 2 1/2 Tbs tomato paste
- 1 1/2 Tbs chopped fresh thyme leaves
- 1 tsp chopped fresh oregano leaf
- 1 bay leaf
- 1 tsp herbes de Provence
- grated lemon zest from 1 lemon
- 1/2 cup niçoise olives, pitted and sliced
- 1 Tbs chopped fresh parsley leaves
Preheat the oven to 300 degrees F and position the oven rack to the lower position.
Wash and pat dry the chicken thighs with paper towel. Leave the skin on but trim off any excess fat. Be certain the thighs are dry and then season with kosher salt and fresh ground pepper.
In a large Dutch oven heat 1 Tbs of olive oil over medium high heat. Add the chicken thighs in batches skin side down to render the fat. Don’t move the thighs while browning them and the skin should be very brown before turning. This will take about 5 minutes per side.
Transfer the browned chicken to a plate and continue to brown the skins in batches and set aside when completed Leave about 1 Tbs of fat and all the brown bits in the pan and add the chopped onion. Sauté the onions for about 4 to 6 minutes over medium heat then add the minced garlic, minced anchovy and the cayenne pepper. Stir frequently for about 1 to 2 minutes and then add the wine. Deglaze the pan with the wine and scrape up all the brown bits. Now add the chicken stock, diced tomatoes, tomato paste, thyme, oregano, bay leaf and the herbes de Provence.
The crispy skins need to be removed from the all the chicken thighs and discarded. It is important to remove all the skin and any excess fat that can be removed. Once the skins have been removed then add the thighs to the pot and submerge the thighs. Make certain to add any juices that accumulated from the thighs to the pot as well. Bring the pot to a simmer and cover. Transfer the Dutch oven to the 300 degree oven for 1 hour and 15 minutes.
After the 1 and 15 minutes remove the Dutch oven from the oven and set on the stove. Use a slotted spoon and transfer the chicken to a large serving platter. Cover the platter with foil while reducing and finishing the sauce.
Find the bay leaf and discard then add the most of the parsley but reserve about 25 percent to garnish and add all of the lemon zest to the sauce. Stir the sauce and bring the sauce to boil over medium high heat and reduce the sauce down to about 2 cups. This will take about 5 minutes.
Once the sauce is reduced, turn off the heat; add the pitted and sliced olives and pour the sauce over the chicken. Garnish with the remaining parsley and serve.
It is really important to use Niçoise olives. Do not subsitute for kalamata olives as they are too strong and bitter. Niçoise olives have a nutty mellow flavor. Niçoise olives come from the Provence region of France but may also come from regions of Italy
Culinary tradition: French
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.