One-Pot Chicken Provençal

By Booper-2

Ingredients

• 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
• Salt and pepper
• 2 teaspoons dried Herbes de Provence
• 3 tablespoons olive oil
• 1 small bulb fennel, chopped
• 1 onion, chopped
• 1 rib of celery, chopped
• 2 to 3 large cloves garlic, chopped
• 1 large fresh bay leaf
• 2 tablespoons thyme, chopped
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• A pinch saffron threads, optional but recommended
• 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
• Baguette or other crusty bread

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Season the chicken with salt, pepper and Herbes de Provence.
Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear. Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce. Serves 4