26 Apr CHICKEN THIGHS PROVENÇAL
3 lb skinless, boneless chicken tights, fat removed and each cut into quarters
1 tsp sea salt
1/4 cup olive oil
2 large red peppers, cut into 1/2-inch-wide strips
1 large yellow pepper, cut into 1/2-inch-wide strips
1 large onion, thinly sliced
4 tbsp roasted garlic, purée
1 can (28 oz) plum tomatoes
1/2 tsp dried thyme
1/2 tsp fennel seeds, crushed
4 strips (3″ by 1″ each) orange peel
1/2 cup loosely packed fresh basil leaves, chopped
– Sprinkle chicken with 1/2 tsp salt. In nonreactive 5-quart Dutch oven, heat 2 tbsp oil over medium-high heat until very hot. Add half of the chicken and cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with 1 tbsp oil and remaining chicken pieces.
– Reduce heat to medium. To drippings in Dutch oven, add remaining oil, red and yellow peppers, onion, garlic and remaining salt. Cook, stirring frequently, until vegetables are tender and lightly browned, about 15 minutes.
– Return chicken to Dutch oven. Add tomatoes with their juice, thyme, fennel seeds and orange peel; heat to boil, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 15 minutes. Transfer to serving bowl sprinkle with basil to serve. Accompaniment cooked brown rice flavored with saffron.