![\"\"](\"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=300%2C10\")
<\/p>\n<\/p>\n
Provencal Chicken with Olives, Tomatoes and Red Peppers<\/strong><\/p>\n This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black.<\/em><\/p>\n Ingredients <\/strong> Cooking Directions <\/strong> Turn the pieces over and cook for another minute or two to brown on the other side Add the onion and garlic and continue to cook for another minute or two. Pour the tomatoes over the chicken and add the peppers, and the bay leaves. Cover tightly. Reduce the heat to medium-low and cook until he juices run clear when the thickest part of a thigh is pierced with a knife, about 35 to 40 minutes.<\/p>\n Remove the cover, increase the heat to medium, add the olives, and cook for another 5 minutes of so to reduce and thicken the sauce. Stir in the remaining thyme and rosemary and serve hot.<\/p>\n Serves 6<\/p>\n Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black. Ingredients 1 fryer chicken, about 3 pounds, …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-385","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":168,"url":"https:\/\/georgeannebrennan.com\/?page_id=168","url_meta":{"origin":385,"position":0},"title":"Ravigote Sauce","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":391,"url":"https:\/\/georgeannebrennan.com\/?page_id=391","url_meta":{"origin":385,"position":1},"title":"Pork Loin Stuffed with Fresh Figs and Thyme","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pork Loin Stuffed with Fresh Figs and Thyme This easy to make dish and its sauce display a surprising complexity of flavors. During cooking, the figs blend into the savory seasonings leaving only a hint of their sweet origins. The deglazed pan drippings, with a dash of Balsamic vinegar and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":159,"url":"https:\/\/georgeannebrennan.com\/?page_id=159","url_meta":{"origin":385,"position":2},"title":"Salad of Spring Vegetables and Herbs with Barley","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Salad of Spring Vegetables and Herbs with Barley Dill, mint, and parsley enliven this light barley based salad, which is full of the quintessential tastes of spring vegetables. 1\/2 cup pearl barley 2 cups water 1\/2 teaspoon salt For the Marinade\/Dressing 1\/4 cup fresh lemon juice 1\/4 cup extra virgin\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"https:\/\/georgeannebrennan.com\/?page_id=120","url_meta":{"origin":385,"position":3},"title":"Stuffed Artichokes","author":"Georgeanne Brennan","date":"2013-05-23","format":false,"excerpt":"Stuffed Artichokes Lots of parsley flavors the light stuffing, which imbibes the olive oil and red wine vinegar. Choose coarse bread, with a large crumb, such as ciabatta or Italian batard. The artichokes can be made the day before, as can the stuffing, leaving only assembly the day of the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":44,"url":"https:\/\/georgeannebrennan.com\/?page_id=44","url_meta":{"origin":385,"position":4},"title":"Books","author":"Georgeanne Brennan","date":"2013-05-11","format":false,"excerpt":"\u00a0 A Pig in Provence By Georgeanne Brennan Harcourt Paperback, 224 pages ISBN-13: 9780156033244 Buy @ Amazon.com Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Proven\u00e7al cuisine by tracking down a herd of goats, a cool workshop, some rennet,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"pigprovence-paperback","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/pigprovence-paperback.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":166,"url":"https:\/\/georgeannebrennan.com\/?page_id=166","url_meta":{"origin":385,"position":5},"title":"Oven Roasted Halibut","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Oven Roasted Halibut with Provencal Olive Oil and Meyer Lemon Zest I love really fresh fish, simply prepared, with just a little mild, Provencal-style olive oil. Meyer lemons, with a hint of sweetness, reflect the citrus notes of the oil. 2 tablespoons Provencal-style extra virgin olive oil 4 halibut fillets,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=385"}],"version-history":[{"count":2,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/385\/revisions"}],"predecessor-version":[{"id":388,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/385\/revisions\/388"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 fryer chicken, about 3 pounds, cut into serving pieces, or a selection of breasts and thighs
\n1 teaspoon freshly ground black pepper
\n3 tablespoons fresh thyme leaves
\n1 teaspoon chopped fresh rosemary
\n1 tablespoon extra-virgin olive oil
\n1 1\/2 teaspoons unsalted butter
\n1\/2 cup minced yellow onion
\n2 cloves garlic, minced
\n4 to 6 large, very ripe tomatoes, chopped or 3 cups chopped canned plum (Roma) tomatoes and their juice
\n2 sweet red peppers, seeded and cut into 1-inch cubes
\n2 fresh bay leaves or 1 dried
\n16 oil-cured black olives<\/p>\n
\nRub the chicken pieces all over with the pepper, half of the thyme, and half of the rosemary. In a skillet large enough to hold all the chicken pieces in a single layer, heat the olive oil and butter over medium-high heat. When it is nearly smoking, add the chicken pieces. Reduce the heat to medium, and saut\u00e9 for 2 to 3 minutes until lightly browned.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"