Dinner for 4

Chicken Provençal

Name: Chicken Provençal
Total time: 85 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 bone-in skin-on chicken thighs; 2 tsp kosher salt; 1 tsp freshly cracked black pepper; 2 tbsp extra-virgin olive oil; 3 1/2 sprigs fresh thyme or 1 tablespoon dried thyme; 12 cloves garlic; 6 shallots; 2 pints cherry tomatoes; 1/2 cup halved and pitted dates; 1 cup green olives; 1 cup dry white wine; 4 cups cooked rice (optional); 4 cups cooked polenta (optional); 4 cups mashed potatoes (optional); crusty bread (optional)

Chicken thighs simmer in one pot with garlic, shallots, tomatoes, dates, olives, thyme, and white wine.

$5.20per serving $$$

85 minstart to table

4servings

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Ingredients

8 bone-in skin-on chicken thighs
2 tsp kosher salt
1 tsp freshly cracked black pepper
2 tbsp extra-virgin olive oil
3 1/2 sprigs fresh thyme or 1 tablespoon dried thyme
12 cloves garlic
6 shallots
2 pints cherry tomatoes
1/2 cup halved and pitted dates
1 cup green olives
1 cup dry white wine
4 cups cooked rice (optional)
4 cups cooked polenta (optional)
4 cups mashed potatoes (optional)
crusty bread (optional)

Steps

Season the chicken thighs with salt and pepper, then rest them for 10 minutes.
Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken skin-side down for 8 minutes.
Turn the chicken and cook for 7 minutes, then transfer it to a plate.
Cook the shallots and garlic in the pot over medium heat for 10 minutes, stirring often.
Add the wine, thyme, tomatoes, dates, and olives, then simmer uncovered for 10 minutes.
Return the chicken, cover the pot, and simmer for 35 minutes, until the chicken reaches 165 F.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.