Poulet à la Provençale

Ingredients

Chicken thighs

4, skin-on and bone-in

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

4 cloves, minced

Tomatoes

4 cups, diced (or 2 cans of diced tomatoes)

Black olives

1 cup, pitted and sliced

Fresh basil

1/4 cup, chopped

Fresh thyme

2 tablespoons, chopped

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken thighs, skin-side down, and cook until browned, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
4. Stir in the diced tomatoes, black olives, fresh basil, and fresh thyme. Season the mixture with additional salt and pepper to taste.
5. Return the browned chicken thighs to the skillet, nestling them into the tomato mixture.
6. Cover the skillet and let it simmer on low heat for 30 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (75°C).
7. Serve the Poulet à la Provençale hot, accompanied by crusty bread or over a bed of cooked rice to soak up the flavorful sauce.