Chicken Provençal recipe

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  Chicken Thigh, Bone-In, Skin-On

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

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  2 teaspoons kosher salt
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  1 teaspoon freshly cracked black pepper
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  Olive oil(30g)

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

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  Thyme, Fresh(15g)
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  Garlic(720g)
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  Shallot
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  Tomato, Cherry
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  Dates, Medjool(120g)
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  Olives, Black, Canned, Pitted(240g)
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  Wine, White, Dry(240g)
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  4 Cups Cooked Rice, For Serving (Optional)
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  4 Cups Cooked Polenta, For Serving (Optional)
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  4 Cups Mashed Potatoes, For Serving (Optional)
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  Bread, Crusty, White

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all over with 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. Add the minced garlic, sliced shallots, fresh thyme sprigs, cherry tomatoes, pitted dates, and black olives around the chicken. 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 portions 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.