Classic Chicken Provencal (Print Version)

# Ingredients:

→ Main Ingredients

01 - 7-8 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
05 - 1 tablespoon Herbes de Provence

→ Aromatics & Vegetables

06 - 4 large shallots, quartered
07 - 6 cloves garlic, peeled
08 - 1 pint cherry tomatoes
09 - 1/2 cup green Castelvetrano olives
10 - 1 lemon, cut into eighths
11 - 1 tablespoon capers
12 - 4 sprigs thyme

→ Liquid & Serving

13 - 1 cup white wine (Chardonnay)
14 - Rice or baguette for serving

# Instructions:

01 - Heat oven to 400°F.
02 - Season chicken with salt and pepper. Cook skin-side down in oiled skillet over medium-low heat for 8-10 minutes until browned.
03 - Flip chicken, add Herbes de Provence, shallots, garlic, tomatoes, olives, lemon, capers, thyme, and wine.
04 - Transfer to oven and cook uncovered for one hour until chicken reaches 165°F.
05 - Let cool 5 minutes before serving over rice or with baguette.

# Notes:

01 - Use at least 12-inch oven-safe skillet or Dutch oven
02 - Brown chicken slowly for best results
03 - Can use spatula to help release skin when flipping

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