Chicken Provençal with orange gremolata is my go-to comfort food. We’re talking chick-flick-and-bottle-of-wine, comfy. Fuzzy-slippers, comfy. Let-the-laundry-pile-up-on-Sunday-afternoon, comfy.
The nicoise olive's delicate, nutty, mellow flavor marries well with orange zest and tomatoes; and the marjoram, thyme, and parsley give this dish a bright, herby lift.
Join me: Put on your oversized T-shirt, forget the laundry, and dig in.
Chicken Provencal with Orange Gremolata
Inspired by Cook’s Illustrated
8 boneless, skinless chicken thighs
1 14.5 can diced tomatoes, drained
½ cup pitted nicoise olives
1 tablespoon olive oil
1 onion, diced
1 cup white wine
1 cup chicken stock
2 tablespoons tomato paste
6 garlic cloves, minced
1 pinch of cayenne
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
1 bay leaf
2 tablespoons orange zest
1 small bunch parsley, minced
Season the chicken with salt and pepper on each side.
In a Dutch oven over medium flame, add the olive oil to the pan, then add the diced onion to the pot and cook for about 3 minutes. Add the garlic, cayenne, and anchovy.
Stir ingredients well and cook for another 2 minutes.
Deglaze the pot with white wine. Add the chicken stock, canned tomatoes, tomato paste, bay leaf, marjoram, and thyme. Season the chicken liberally with salt and pepper. Add the chicken and simmer on low for 45 minutes.
Add half of the orange zest and the olives and continue cooking for another 10 minutes until the liquid has thickened around the chicken.
Combine the remaining orange zest with the parsley and sprinkle on top. Drizzle with extra virgin olive oil and serve.