Chicken Provencal
Olive oil, tomatoes, garlic and olives are all typical of Provence cuisine and give this dish a truly Mediterranean savor
2 tablespoons olive oil
1 teaspoon dried rosemary, crumbled
4 whole chicken legs ( about 2 pounds)
1 medium size yellow onion
2 cloves garlic
½ teaspoon saffron threads ( optional)
1 cup canned reduced-sodium chicken broth
½ cup dry white wine
1 can (14 ½ or 16 ounces) whole , peeled tomatoes, drained and halved
1 bay leaf
2 small zucchini
½ cup small pitted black olives
Salt and ground black pepper to taste
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In a 5 -quart Dutch oven or a large, deep skillet, heat oil over moderate heat. Add chicken and cook until well browned on all sides, about 15 minutes. Meanwhile, cut onion into 8 wedges; finely chop garlic
Transfer the chicken to a plate; drain all but 2 tablespoons of the drippings. Combine the onion, garlic and saffron if desired, in the Dutch oven; saute for 3 minutes.
Add broth and wine to the onion mixture. Increase the heat to high and bring the mixture to a boil. Stir in tomatoes, rosemary, and bay leaf. Add the chicken, cover the Dutch oven, reduce the heat to moderate and cook for 10 minutes.
Meanwhile, slice zucchini. Stir the zucchini and olives into the chicken and cook for 5 minutes. Uncover the pan and continue cooking until the chicken juices run clear, about 5 more minutes. Season the mixture with salt and pepper, discard the bay leaf and serve.
Cuisine Writer
