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Playing One-Pot Chicken Provencal


  • 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
  • Salt and pepper
  • 2 teaspoons dried Herbes de Provence
  • 3 tablespoons olive oil
  • 1 small bulb fennel, chopped
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 2 to 3 large cloves garlic, chopped
  • 1 large fresh bay leaf
  • 2 tablespoons thyme, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • A pinch saffron threads, optional but recommended
  • 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
  • Baguette or other crusty bread


Serves: 4


Season the chicken with salt, pepper and Herbes de Provence.

Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear.

Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce.

Serves 4