Provençal Chicken with Olives

This is perennial favorite that we have just neglected to write down. It falls under the category of “you can never have enough fresh herbs and tomatoes in a sauce.” And it’s just a great, hearty meal to be served with crusty bread in a bowl. And that’s never a bad thing.

For 2-4 people you’ll need: x2 large chicken breasts (coarsely cut into 1″ cubes), x4 garlic cloves (crushed and coarsely chopped, used in x3 Tbsps and then the remaining x1 Tbsp), x2 shallots (chopped), 1/4 cup olive oil, x1 28 oz can of crushed tomatoes (we used San Marzano, but any will do), 2 Tbsp tomato paste, 1/2 cup black olives (cut in halves or quarters), 1/4 cup white or rose wine, (optional: 1 cup mushrooms (sliced), 1Tbsp butter), 1 cup flour, 2 Tbsp Old Bay seasoning (or a mix of paprika, salt, pepper, onion powder, etc),  an”herbal bouquet” of fresh herbs such as oregano, basil, sage, and thyme (stripped from stems and coarsely chopped, about 3-4 Tbsp), and 3 Tbsp fresh parsley (chopped).

Place the flour and spices into a plastic bag, drop in the chopped chicken, twist close the top well and then shake until the chicken pieces are fully covered.

Heat the oil in a large skillet over medium heat. Remove the chicken from the bag and gently shake off excess flour. Add to oil and allow to brown slightly – about 3-5 mins – turning once to get the other side. Turn down the flame, remove the chicken pieces with tongs to a plate covered in paper towel to drain. Set the chicken aside.

In the same skillet using the same oil add 3 cloves of the chopped garlic and all of the chopped shallot and toss well over medium heat until just fragrant, about 1-2 mins. Add the chopped fresh herbs, olives (and mushrooms & butter, if you are using them) and cook for another 2-3 mins (if you are using mushrooms, you may need to cook this slightly longer until they are just softening and starting to turn brown).

Add the wine and turn up the heat slightly. Combine well and allow to simmer until the liquid is reduced by half.

Add the crushed tomatoes and tomato paste and combine well, about 1-2 mins more. Then add the chicken, combine well, cover and reduce heat to medium/low and allow to simmer, covered, for about 8-10 mins – to fully cook the chicken.

Remove from heat and generously toss the chopped parsley combined with x1 chopped garlic clove over the top and gently stir together.

Serve straight out of the skillet into bowls with crusty bread or focaccia on the side.