Provencal Chicken from Redbook
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Nutritional Information(per serving)Calories 358Total Fat 20gTotal Carbohydrate 11gProtein 33gIngredients * 1 1/2 teaspoon(s) dried herbes de Provence * 1/2 teaspoon(s) kosher salt * 1/4 teaspoon(s) freshly ground black pepper * 8 skin-on, bone-in chicken thighs, excess skin and fat trimmed * 1 tablespoon(s) extra-virgin olive oil * 1 can(s) (28-ounce) diced tomatoes * 2 strip(s) (1/2-inch by 2-inch) orange zest, cut into fine slivers * 2 tablespoon(s) pitted black or green olives, coarsely cut * 1 tablespoon(s) capers, rinsed, drained
Directions
1. Mix 1 teaspoon of the herbes de Provence, salt, and pepper in a small bowl. Rub into both sides of chicken thighs. Set aside.
2. Heat oil in a 12-inch skillet with a lid. Add chicken, skin side down, and cook over medium heat until well browned, about 10 minutes. Turn and cook skinless side 10 minutes. Remove to a side dish. Spoon out and discard all but 1 tablespoon of the fat.
3. Add tomatoes, the remaining 1/2 teaspoon herbes de Provence, and orange zest and heat to boiling over medium-high heat. Cook, stirring, until most of the juices have been cooked down, about 10 minutes. Stir in olives and capers.
4. Return chicken to the pan, spooning the sauce evenly on top of each chicken thigh. Add any chicken juices on the plate to the skillet. Cover and cook over medium heat until the chicken is cooked through, about 15 minutes. Serve over pasta, rice, or couscous, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ULUVTALOVEME04.
1. Mix 1 teaspoon of the herbes de Provence, salt, and pepper in a small bowl. Rub into both sides of chicken thighs. Set aside.
2. Heat oil in a 12-inch skillet with a lid. Add chicken, skin side down, and cook over medium heat until well browned, about 10 minutes. Turn and cook skinless side 10 minutes. Remove to a side dish. Spoon out and discard all but 1 tablespoon of the fat.
3. Add tomatoes, the remaining 1/2 teaspoon herbes de Provence, and orange zest and heat to boiling over medium-high heat. Cook, stirring, until most of the juices have been cooked down, about 10 minutes. Stir in olives and capers.
4. Return chicken to the pan, spooning the sauce evenly on top of each chicken thigh. Add any chicken juices on the plate to the skillet. Cover and cook over medium heat until the chicken is cooked through, about 15 minutes. Serve over pasta, rice, or couscous, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ULUVTALOVEME04.
Nutritional Info Amount Per Serving
- Calories: 0.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.8 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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