Chicken Provencal

Por Bruno Albouze · 90 min

Ingredientes

Modo de preparo

1. Pat the chicken skin dry. Separate each leg into drumstick and thigh by cutting through the joint, then season the pieces with salt.
2. Heat the skillet and dutch oven. Add fat and sear the chicken skin side down, without overcrowding, for 8 to 10 minutes until golden and crispy, adjusting heat to avoid burning.
3. Move the seared pieces to a tray and leave the browned bits in the pan. Spread tapenade over the meat side of the thighs only.
4. In the pan over medium-low heat, cook the garlic halves in olive oil or duck fat until golden. Deglaze with the chicken stock and reduce by half.
5. In the dutch oven, sweat the sliced onions for 10 minutes with a little olive oil if needed. Add the olives, tomato sauce, chopped basil and the reduced stock. Season with black pepper and simmer uncovered for 5 minutes.
6. Preheat the oven to 350°F/180°C fan. Put the sauce in a large shallow dish, add the bouquet garni, and arrange the legs and thighs skin side down.
7. Cover with foil and bake for 30 minutes. Uncover, turn the thighs skin side up, and bake 25 minutes more. Rest uncovered for one hour.
8. Heat the oven to 450°F/230°C fan and roast the dish for 15 to 20 minutes, rotating it if using a wood-fired or pizza oven.
9. Arrange the chicken on a serving dish, spoon the sauce into the center without covering the crispy skin, and finish with fresh chopped basil.

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