French Braised Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - Skin-on, bone-in chicken thighs (7 or 8 pieces)

02 - Kosher salt, about 1 teaspoon

03 - Black pepper, 1/2 teaspoon

04 - Olive oil, around 2 tablespoons

05 - Herbes de Provence, 1 tablespoon

→ Aromatics & Vegetables

06 - Quartered shallots, 4 large ones

07 - Garlic cloves stripped of peel, 6 pieces

08 - Cherry tomatoes, 1 pint

09 - Green Castelvetrano olives, around 1/2 cup

10 - Lemon split into 8 wedges

11 - Capers, measured as 1 tablespoon

12 - Fresh thyme sprigs, 4

→ Liquid & Serving

13 - Chardonnay or other white wine, 1 cup

14 - Serve with bread or a side of rice

# Instructions:

01 - Set the oven to 400°F to warm up.

02 - Sprinkle the chicken generously with salt and pepper. Place in an oiled pan skin-side down on low-medium heat, letting it crisp for 8 to 10 minutes.

03 - Turn the chicken over and toss in Herbes de Provence, garlic cloves, shallots, olives, lemon pieces, capers, tomatoes, thyme sprigs, and wine.

04 - Pop the skillet into the oven, uncovered, and bake for roughly 1 hour until the chicken hits 165°F.

05 - Let it rest for about 5 minutes. Spoon onto a plate of rice or tear off bread to go with it.

# Notes:

01 - You'll need a 12-inch pan or Dutch oven that's safe for the oven.

02 - Let the chicken cook slowly for the best browning.

03 - Use a spatula to loosen the skin when flipping if it sticks.

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