Provencal Braised Chicken
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
35
minutesThis is a very light and wonderful dish. The flavors are fabulous and this dish is perfect for company or as a nice family meal during a busy week night. This dish was a hit.
Ingredients
11/2 lb boneless/skinless chicken thighs, cut into 1 inch pieces
Kosher salt and fresh ground pepper
1/4 cup olive oil
1 medium red onion, halved and thinly sliced
1 medium fennel bulb, trimmed, cored, and thinly sliced
2 Tablespoons tomato paste
3 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
2 wide strips orange zest, each 2 inches long, plus 2 Tablespoons orange juice
1/2 cup white wine
1/4 teaspoon saffron threads
1 cup fresh basil leaves, torn
Directions
- In a medium bowl, toss the chicken with 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Set aside. In a lg dutch oven, over medium high heat, heat oil over medium heat until shimmering. Add the onion, fennel, and 1/2 teaspoon salt, then cook, stirring occasionally, until vegetables begin to brown, about 10 minutes.
- Add the tomato paste, garlic, red pepper flakes, and orange zest. cook, stirring often, until tomato paste begins to darken and stick to the pot, about 4 minutes. Reduce heat to medium and add wine. Bring to a simmer and cook, scraping up the brown bits, until the liquid is almost evaporated, about 3 minutes.
- Add the chicken, 3 cups water and the saffron, then stir to combine. Bring to a simmer, then reduce to medium low and cook, uncovered and stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 15 minutes.
- Off heat, remove and discard the zest strips. Stir in the orange juice and about 1/2 the basil, season with salt and pepper. Transfer to a serving dish and sprinkle with remaining salt
