Our Chicken provençal—or in the style of Provence—includes some of the ingredients that are common in the south of France, including black olives, fresh herbs, garlic, tomatoes, and beautiful fingerling potatoes
What You’ll Need
1 3-4 lb pasture-raised chicken
1 yellow onion
8 garlic cloves
1 lb fingerling potatoes
2 28 oz cans San Marzano whole peeled tomatoes
½ package fresh oregano
20 Kalamata olives
Kosher or sea salt
Freshly ground black pepper
What To Do
Peel and medium dice the onion. Peel and finely chop the garlic. Halve the potatoes lengthwise. In a medium bowl, season the potatoes with olive oil, salt and pepper; toss to thoroughly coat. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Pit the Kalamata olives; discard the pits and roughly chop. Place the tomatoes in a bowl. Using your hands, gently break the tomatoes apart.
Preheat the oven to 400°F. In a Dutch oven or roasting pan, heat 1 tablespoon of olive oil on medium heat until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes. Turn off the heat.
Pat the chicken dry and coat with olive oil, then season with salt and pepper all over. Nestle the seasoned chicken into the middle of the roasting vessel of sauce. Sprinkle the seasoned potatoes around the chicken and on top of the sauce.
Place in the oven and roast until the chicken is golden brown with an internal temperature of 165°F, about 45 minutes. Remove from the oven and set aside to rest for 15 minutes before serving.
Transfer chicken and sauce to a serving platter. Garnish with chopped oregano and olives.
Post done in partnership with Cook’s Venture.