Chicken Provençale

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: Cotes de Tablas, Counoise, Full Circle Pinot Noir, Alouette Grenache