Lemon Law: Order in the Provencal Court
Braised Chicken Thighs with Lemon, Garlic, and Rustic Herbs in a Countryside Tomato Stew
1 hour 20 minutes
Serves 4
DinnerFrenchGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Pack your taste buds for a detour through the French countryside with this slow-braised Provencal chicken stew. The real magic? Layered aromatics, a lemony finish, and a lesson in coaxing depth from humble ingredients.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Pat the chicken thighs dry and season both sides with 2 teaspoons salt and 1 teaspoon black pepper.
- 02Working in batches, sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Transfer to a plate.
- 03Lower the heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion and carrots; cook, stirring occasionally, until onion is translucent and carrots just begin to soften, about 5 minutes.
- 04Stir in the minced garlic and cook for 1 minute, until fragrant.
- 05Add tomato paste; cook, stirring constantly, for 2-3 minutes until slightly darkened in color.
- 06Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
- 07Add diced tomatoes (with their juices), chicken broth, herbes de Provence, lemon zest, bay leaf, and half the thyme. Stir to combine.
- 08Return chicken thighs (and any juices on the plate) to the pot, nestling them into the sauce. Bring to a gentle simmer.
- 09Cover and braise over low heat until chicken is fork-tender and flavors are melded, about 45 minutes.
- 10Remove lid and skim off any excess fat. Discard bay leaf.
- 11Stir in lemon juice, chopped parsley, and remaining thyme. Taste and adjust seasoning with additional salt and pepper if needed.
- 12Serve hot, garnished with more chopped parsley and crusty bread for dunking.
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