Chicken Provencal

In the heat of summer, when there is an endless bounty of garden tomatoes, stop in at your local butcher and purchase a few chicken thighs.  The aromas from Chicken Provencal, as they float out of your window are enough to get the neighbors dropping in for no particular reason.  Be sure to have a nice table red for everyone to enjoy as this dish simmers away.  Best of all, it doesn’t heat up the house and is perfect for a night of dinner on the back patio.

8 boneless, skinless chicken thighs

1 Tbs. olive oil

1 red onion, chopped

4 cloves of garlic, minced

6 large, ripe tomatoes, chopped

5 large leaves of fresh basil, chopped

2 cups red wine

salt and pepper to taste

1/2 cup red or black olives, sliced

In a very large skillet, heat olive oil, garlic and red onions for a few minutes on medium heat.  Add chicken thighs and brown until golden on all sides.  Add chopped tomatoes and red wine.  Combine well and reduce the heat to low.  Let simmer 45 minutes.

When 45 minutes is up, the chicken should be nearly falling apart and the sauce thick.  Be sure to stir well.  Taste to see if seasonings should be adjusted.  Just before serving, add basil and olives.

While it needs nothing else to complete it as a meal, Chicken Provencal is perfect with couscous, brown rice or pasta.  The left overs (if you can find any) make another complete meal, in fact when mixed with cooked penne or heated and poured over garlic mashed potatoes.  Serves 4 generously.

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