Chicken Provençal

Inspired by Pierre Franey

3 whole (6 halves) chicken breasts or 6-8 thighs (either can be skinless)

1/3 cup (approximately) flour

2-4 tablespoons, olive oil

salt and pepper

½ pound mushrooms, cut in half if small, cut in quarters if large

1 teaspoon, dried thyme

1 teaspoon dried rosemary

½ teaspoon, dried oregano

4 cloves garlic, peeled and minced

1 medium sized onion, peeled and diced

1 bay leaf

6 anchovies, rinsed and minced (or 1 tablespoon anchovy paste)

¾ cup white wine

1 28 oz can whole tomatoes, chopped or squeezed

¾ cup chicken or vegetable broth

salt and pepper

  1. Mix the flour with ½ teaspoon salt and pepper, and coat the chicken pieces it. In a large skillet, over a medium heat, add the olive oil, and brown the chicken on both sides.  Remove from pan. You may have to do this in multiple batches.
  2. Add the mushrooms, and cover. After 4-5 minutes, stirring to keep them from sticking, the mushrooms will be soft and there will be liquid in the pan.
  3. Add the thyme, rosemary, oregano, garlic, onion, and bay leaf. Cook, uncovered, until the onion is soft.  Add 2 tablespoons of flour (or any remaining flour from the coated chicken), and mix well. Add the anchovies.                                                                                                                                                                                                                          
  4. Add the wine, tomatoes, and broth. Stir and bring to a simmer.
  5. Add the chicken to the wine and tomato mixture, and simmer for 10-15 minutes, or until chicken is cooked through. You can tell when the chicken is done when it is no longer pink inside, but it is still moist.
  6. Season to taste with salt and pepper
  7. Remove the bay leaf before serving.

Makes 4-6 servings