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Cabarrus Magazine

Breaking Bread: Chicken Provencal

Dec 01, 2016 08:30AM ● By Jason Huddle

Breaking Bread: Chicken Provencal

Cabarrus Magazine is happy to feature CHEF SKYLER BAILES. he BRINGs ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Chicken Provencal

 

ingredients

4 chicken quarters (leg/thigh)

2 shallots julienned (about 6 oz.)

1/4 oz.  fresh oregano (de-stemmed/minced)

1/8 oz. fresh marjoram (de-stemmed/minced)

1/4 oz. fresh thyme (de-stemmed/minced)

1 sprig fresh rosemary (de-stemmed/minced)

2 cloves garlic (minced)

1 1/2 cups tomatoes (diced)

1/2 cup pitted, halved kalamata olives

1/2 cup white wine

1/2 cup canned crushed tomatoes

1/2 cup chicken stock

1 tsp. anchovy paste

3 Tbsp. olive oil

1 cup all-purpose flour

 

Directions

Combine herbs together and set aside. Season chicken with salt and pepper and half of the fresh herb mixture. Lightly dredge seasoned chicken in flour, making sure to shake off any excess flour. In a large saute´ pan, heat 3 tablespoons olive oil until hot and place chicken in, skin side down. Cook for about 8 minutes or until golden before flipping. Once browned on both sides, remove chicken from pan and set aside. In the same pan, saute´ shallots until soft. Next, add all remaining ingredients and bring to simmer. Place chicken quarters in a baking dish and top with sauce. Cover with foil and bake at 350˚ for about 15 to 20 minutes or until chicken reaches 165 degrees internal temperature. Enjoy!

Photo by: Jason Huddle

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