Chicken Provençal recipe

• •
  8 Chicken Thigh, Bone-In, Skin-On(1544g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  2 tsp 2 teaspoons kosher salt
• •
  1 tsp 1 teaspoon freshly cracked black pepper
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  3 Thyme, Fresh(2g)
• •
  12 Garlic(36g)
• •
  6 Shallot(180g)
• •
  2 Tomato, Cherry(34g)
• •
  0.5 cup Dates, Medjool
• •
  1 cup Olives, Black, Canned, Pitted
• •
  1 cup Wine, White, Dry
• •
  4 cup 4 Cups Cooked Rice, For Serving (Optional)
• •
  4 cup 4 Cups Cooked Polenta, For Serving (Optional)
• •
  4 cup 4 Cups Mashed Potatoes, For Serving (Optional)
• •
  Bread, Crusty, White

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all over with the salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down in the pan and cook undisturbed for 5–7 minutes, until the skin is golden brown and crispy.
3. 3Flip the chicken skin-side up. Mince the garlic, slice the shallots, and add them to the skillet along with the fresh thyme sprigs, cherry tomatoes, dates, and black olives. Pour in the white wine and bring to a simmer over medium heat.
4. 4Reduce heat to medium-low, cover the skillet partially with a lid, and simmer for 45–55 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh.
5. 5Remove from heat and let cool for 5 minutes. Divide the chicken, vegetables, dates, olives, and sauce evenly into 4 airtight containers while still warm.
6. 6Refrigerate the containers for up to 4 days. Reheat each portion in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through.
7. 7Serve each portion with crusty bread on the side for soaking up the sauce.