Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Braised Chicken with Tomatoes and Olives (Poulet Provencal)
Photo by Romulo Yanes


  • 1 whole chicken
  • ½ teaspoon fennel seeds
  • kitchen string
  • 3 tablespoons olive oil
  • 2 teaspoons herbes de Provence
  • ½ cup brine-cured black olives
  • crusty bread
  • + 5 more ingredients
    • flat-leaf parsley
    • 1 large onion
    • 4 large garlic cloves
    • 1 teaspoon minced garlic
    • 1 pound tomatoes

Preheat convection oven to 400°F for regular oven to 425°F with rack in middle. Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish....

View full recipe at Epicurious


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