Chicken Provençale

This recipe was provided by Barbara Kafka, a longtime friend of the Haas family. She was the former food editor for Vogue, a frequent contributor to the New York Times and is the author of numerous award-winning cookbooks. The recipe below is from her 1984 Food for Friends cookbook and makes a wonderful pairing with the 2003 Côtes de Tablas. Learn more at www.bkafka.com

Serves: 1

Ingredients

  • 1 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 chicken, cut into serving pieces (approx. 2 1/2 lbs.)
  • 1 tbsp flour
  • ½ cup dry red wine
  • ¾ cup chicken stock
  • 2 cloves garlic, peeled
  • 1 sprig fresh thyme or oregano
  • 2 medium tomatoes, peeled, seeded and cubed
  • 1 tsp tomato paste
  • 1 bay leaf
  • 1 strip lemon zest
  • 1 strip orange zest
  • kosher salt
  • freshly ground black pepper
  • 1 tsp fresh lemon juice
  • ⅓ cup Niçoise olives
  • large handful of freshly chopped parsley

Directions

  • In a large saute pan, heat the butter and oil until hot. Add the chicken pieces, skin side down. Cook until golden brown on the bottom.
  • Turn the pieces over and cook until golden brown on the other side. Remove the chicken from the pan and set aside.
  • Discard all but 1 tablespoon of the fat. Stir in the flour and cook over moderate heat for 1 to 2 minutes.
  • Add 1/3 cup wine and 1/2 cup stock to the pan and deglaze, scraping the bottom with a wooden spoon.
  • Add the garlic, thyme or oregano, cubed tomatoes, tomato paste, bay leaf, and zests. Stir until roughly blended.
  • Return the chicken to the pan and partially cover it. Cook for 15 to 20 minutes, or until chicken juices run clear when chicken is pricked with a knife. If the sauces seems too thick, add the remaining wine and stock.
  • Taste the sauce and add salt and pepper to taste.
  • Add the lemon juice and olives, and cook for 5 more minutes with pan partially covered.
  • Remove the bay leaf and sprinkle with parsley. Serve hot, with new potatoes.

Pairs With: Counoise, Pinot Noir