It’s cold and windy outside which means that it is slow cooking and gathering around the table season inside.
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
You’ll need:
- 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.
p.s. This will taste even better tomorrow and/or the day after..!
That gravy just adds to the deliciousness of this chicken – lovely!
Cheers
Choc Chip Uru
Thank you! And it tastes even better on day two 🙂
This is completely lovely Ksenia! I adore the combination of flavors here… olives, lemon, turnips and pink peppercorns! Brilliant recipe!
Thank you, Karista! I also love all of the flavors and textures.
Beautiful. I love the olives. I might throw in capers as well! A perfect winter dish.
Thanks so much, Mimi! Capers sound like a wonderful idea for that extra salty punch 🙂
I’m with you on the chsnge of seasons. There’s something extra special about hearty food and the way it nourishes us when cold. I could even eat this in the summertime, looks so delicious & I have a real thing for olives right now!
Olives are a good craving to have 🙂 Hope you are feeling well! xx
This is the kind of dish that makes me appreciate summer, while being a balm for winter.
That’s so aptly described, Teresa!