Chicken Provençal with Tomatoes and Olives
Bone-in chicken thighs browned for flavor, then braised low and slow in white wine, tomatoes, garlic, thyme and herbes de Provence until they're tender enough to fall off the bone. The sauce is reduced with lemon zest and finished with briny olives and parsley. Mostly hands-off, and even better made a day ahead.
At a glance
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