Chicken Thighs Provencal
Instructions:
- The quintessentially Provençal combination of thyme, basil, fennel, and orange makes sensational chicken.
- 2 pounds skinless, boneless chicken thighs, fat removed and each cut into quarters
- 3â„4 teaspoon salt
- 3 teaspoons olive oil
- 2 red peppers, cut into 1â„4-inch-wide strips
- 1 yellow pepper, cut into 1â„4-inch-wide strips
- 1 jumbo onion (1 pound), thinly sliced
- 3 garlic cloves, crushed with garlic press
- 1 can (28 ounces) plum tomatoes
- 1â„4 teaspoon dried thyme
- 1â„4 teaspoon fennel seeds, crushed
- 3 strips (3" by 1" each) orange peel
- 1â„2 cup loosely packed fresh basil leaves, chopped
- Sprinkle chicken with 1â„2 teaspoon salt. In nonreactive 5-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until very hot. Add half of chicken and cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with 1 teaspoon oil and remaining chicken.
- Reduce heat to medium. To drippings in Dutch oven, add remaining 1 teaspoon oil, red and yellow peppers, onion, and remaining 1â„4 teaspoon salt. Cook, stirring frequently, until vegetables are tender and lightly browned, about 20 minutes. Add garlic; cook 1 minute longer.
- Return chicken to Dutch oven. Add tomatoes with their juice, thyme, fennel seeds, and orange peel; heat to boiling, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 15 minutes.
- Transfer to serving bowl and sprinkle with basil to serve. Makes 8 main-dish servings.