Georgeanne Brennan's Provençal Chicken with Olives, Tomatoes and Red Peppers

For my husband’s birthday on Saturday, I made the same meal I made for my own birthday in July: Georgeanne Brennan’s Provençal Chicken, Patricia Wells' roasted potatoes, fresh green beans, and perhaps a caprese salad.

Georgeanne’s chicken recipe, available on her Web site (see link above), is full of tomatoes and herbs, and to my unsophisticated American palate tastes of deepest Provence. Here it is:

Provençal Chicken with Olives, Tomatoes and Red Peppers

1 fryer chicken, about 3 pounds, cut into serving pieces, or a selection of breasts and thighs
1 teaspoon freshly ground black pepper
  • 3 Tablespoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
1 tablespoon extra-virgin olive oil 

  • 1 1/2 teaspoons unsalted butter
1/2 cup minced yellow onion
2 cloves garlic, minced
4 to 6 large, very ripe tomatoes, chopped or 3 cups chopped canned plum tomatoes and their juice
2 sweet red peppers, seeded and cut into 1-inch cubes
2 fresh bay leaves or 1 dried leaf
16 oil-cured black olives

Use half the crushed herbs as a rub for the chicken. Then, using a large skillet, heat the olive oil and butter over medium heat. Add the chicken pieces in a single layer just when the oil and butter are near to smoking. Sauté the chicken pieces over medium heat until they are browned on both sides. This takes only 2-3 minutes per side.

Add the onion and garlic and cook a while longer (1-2 minutes) before adding the tomatoes, pepper and bay leaves. Cover. Reduce heat to medium low and cook for about 35-40 minutes.

Uncover the pan, increase the heat to medium again, add olives and cook until the sauce thickens. Add the remaining herbs and serve. The chicken will be extremely tender.

I have used chicken breasts instead of chicken parts. I have also used green peppers when red were not available or were too costly. This dish is too good to forgo just because you have no red peppers!


Ivonne said…
I just love that you love the same cookbook authors that I do. Happy birthday to your husband!
veuveclicquot said…
Happy Birthday to the darling hubby! :)
Mimi said…
Ivonne, I have always had nothing but good luck with Patricia and Georganne's cookbooks. If I want to impress someone, I pull one of them out and start looking for ideas.

And yes, VC, he is a darling!

Thank you both for droppng by.
Katie said…
I'd probably always use green peppers - for the color. Happy B-day to hubby and great recipe!
Mimi said…
I prefer to use green along with red, too, Katie, just because this is so tomatoe-y. I like the contrast. It is a good recipe and soooo easy. Thanks for visiting.
Jann said…
It must have been a fabulous birthday bash~it certainly looked delicious!
Nau-Dee said…
This is definitely going on my "to make" list. It looks WONDERFUL and hearty!
Mimi said…
It was fabulous and it is hearty, without being heavy.

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