Thursday, September 22, 2011

Provencal Chicken with Tomatoes, Olives and Basil - Adapted from Bon Appetit

Here's a good recipe for using some of the basil you have grow this summer. Start by browning 4 chicken thighs (we prefer bone in and skin on) in 2T olive oil. Remove the chicken and drain all but 2T of the fat in the pan. Add 3 cloves minced garlic, 1 1/2C diced tomatoes, 1/3C dry white wine, 2 minced anchovie fillets, 1/3C pitted and sliced kalamata olives, 1/3C drained capers. Heat until the liquid comes to a simmer then replace the chicken in the pan. Place in a 275 degree oven for about 2 hrs. The chicken should be falling-off-the-bone tender. Just before serving stir in 1/2C chiffonade leaves of basil. Serve with boiled potatoes, rice or pasta and a crusty bread. Easy and delicious recipe using fresh basil.



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