Chicken French Classic (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon Herbes de Provence
02 - 7-8 chicken thighs with skin and bones
03 - 1/2 teaspoon freshly ground pepper
04 - 1 teaspoon sea salt
05 - 2 tablespoons olive oil

→ Aromatics & Vegetables

06 - 6 peeled garlic cloves
07 - 4 sprigs of thyme
08 - 1 tablespoon of capers
09 - 1 lemon cut into wedges (about 8 pieces)
10 - 1/2 cup Castelvetrano green olives
11 - 4 large shallots, sliced into quarters
12 - 1 pint of cherry tomatoes

→ Liquid & Serving

13 - Serve with baguette slices or cooked rice
14 - 1 cup of Chardonnay or other dry white wine

# Instructions:

01 - Set your oven to 400°F and let it warm up.
02 - Sprinkle chicken with salt and pepper. Put them skin-side down in an oiled pan and cook on medium-low for 8-10 minutes so they turn golden.
03 - Turn the chicken over and toss in Herbes de Provence, garlic, shallots, olives, tomatoes, lemon, wine, capers, and thyme.
04 - Move the pan into the oven and cook for an hour. The chicken should hit 165°F when ready.
05 - Let it sit for 5 minutes before putting it on rice or serving with bread.

# Notes:

01 - Stick to a skillet or Dutch oven that's at least 12 inches wide.
02 - Cook the chicken slowly to get the best browning.
03 - If the skin sticks, use a spatula to gently free it when flipping.

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