Chicken Provençal

Family of 4

This is an adaptation of a Food & Wine recipe of the same name.

• olive oil
• salt
• pepper, freshly ground
• 4 to 8 chicken thighs, skinned and deboned
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp rosemary, dried and ground
• 1/2 tsp thyme, dried and ground
• 1 tbsp chicken base
• 1/2 grape tomatoes
• 1/2 c red wine
• 14.5 oz can tomatoes, petite dice with juice
• 1/2 c black olives, sliced in long quarters¹

¹ The original recipe provides a few options, but I opted for canned organic California black olives that I pickled in vinegar and additional salt for 3 days before using (they were really bland to start).