Chicken Provençal with Olives and Anchovies
This dish uses seasonings and products that are associated with the French region of Provence and the Mediterranean region in general. It is very tasty, especially if you use the anchovies!
For four to six people:
One chicken, cut in small to medium-size pieces
Juice from a big lemon
One clove of garlic cut in half
A teaspoon of thyme and/or rosemary finely chopped
A tablespoon of flour
A cup of white wine
Two tablespoon of olive oil
Six anchovy fillets (optional, but highly recommended)
Two cloves of garlic, finely chopped
Two cups of tomatoes, peeled and chopped
One cup of black olives, pitted and chopped
Salt and black pepper to taste.
Rub the chicken pieces with the garlic and dip them in the lemon juice. Mix the thyme (or rosemary), salt, and pepper with the flour and coat the chicken pieces with the mixture. Fry the coated chicken in a pan with the hot olive oil until brown, transfer to a Dutch oven, add the cooking liquid, cover and cook gently on the stovetop for about 30 minutes. In the meantime, bring the wine to boil in the frying pan, stirring well; add the anchovies, chopped garlic, tomatoes and olives. Cook gently until the sauce has thickened. Test the seasoning and pour the sauce on the chicken before serving!
Adapted from La Cuisine Méditerranéenne, Editions ACLA Paris, 1980.