That said, this is that rare dish that’s season-less – it manages to offer comfort in winter and capture flavors in summer.
And as the chicken slow-braises in the oven, I can almost smell the salty sea and the subtle smell of drying sage and olive branches swaying above.
While I miss summer and France terribly, there are so many things to enjoy about this season in New York, whether it is exploring beautiful state parks, skiing or skating, or warming up with a special hot chocolate.
Tips: This is perfect served with couscous or pearl barley.
Provençal braised chicken
- 6-8 skinless chicken thighs
- 1 lemon + zest
- 1/3 cup green pitted olives + brine
- 1 large yellow onion, roughly chopped
- 4 cloves garlic – 1 minced, the rest left whole
- 1 white turnip, roughly chopped
- 1 cup sliced cremini mushrooms
- 1 can San Marzano tomatoes
- balsamic vinegar
- olive oil
- salt, pepper, pink peppercorns
1. Cook all of this in the same dutch oven. Brown the chicken first with a little olive oil, take out and set aside.
2. Sauté the onions, garlic and mushrooms. Add chicken, olives, and lemon zest and deglaze with lemon juice and balsamic vinegar. Add the remaining ingredients, stir to combine, season and taste. Cook on stove on low heat for about an hour until the sauce is bubbling and thickened.
3. Preheat oven to 300F. Transfer chicken to oven and cook for another hour and a half until the chicken is falling apart and tender.
4. Serve over warm couscous.