Chicken Provencal with Saffron, Orange, and Basil

Name: Chicken Provencal with Saffron, Orange, and Basil
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 8 , bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat; , table salt; 1 tablespoon, extra-virgin olive oil; 1 , small onion, chopped fine (about 2/3 cup); 6 medium cloves, garlic, pressed through garlic press or minced (about 2 tablespoons); 1 , anchovy fillet, minced (about 1 teaspoon); 1/8 teaspoon, cayenne pepper; 1 cup, dry white wine; 1/8 teaspoon, saffron; 1 cup, low-sodium chicken broth; 1 can, diced tomatoes (14 1/2 ounces); 2 1/2 tablespoons, tomato paste; 1 1/2 tablespoons, fresh thyme, chopped; 1 teaspoon, chopped fresh oregano leaf; 1 , bay leaf; 1 teaspoon, herbes de Provence (optional); 1 1/2 teaspoons, grated orange zest; 1/2 cup, niçoise olives, pitted; 1 tablespoon, chopped fresh basil

6 comments

Appears in Cook's Illustrated September/October 2003

Could we rejuvenate this tired French country dish by bringing it back to its roots?

SERVES4

TIME2½ hours

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WHY THIS RECIPE WORKS

The best chicken Provençal recipe would produce a dish with meltingly tender, moist, and flavorful chicken, napped in an aromatic, garlicky tomato sauce that could be mopped up with a thick slice of crusty bread. To achieve this ideal, we u...

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