Chicken Provençal

Name: Chicken Provençal
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 1/2 cup, all-purpose flour; 3 tablespoons, extra-virgin olive oil; 2 , shallots, halved and sliced thin; 3 , garlic cloves, minced; 3 sprigs, fresh thyme; 2 , anchovy fillets, rinsed and minced; 1/4 teaspoon, red pepper flakes; 12 ounces, cherry tomatoes, halved; 1/2 cup, pitted kalamata olives, halved; 1/2 cup, fresh parsley leaves; 1/2 cup, dry vermouth

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Appears in Cook's Country October/November 2019

For a rustic yet elegant weeknight meal, look to the flavors of southeast France.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

This southern France–inspired chicken dinner with a bright, savory sauce is ready in about 30 minutes. Dredging the chicken in a bit of flour helped create a crispy exterior. We reserved a bit of the flour dredge to thicken the drippings in...

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