When I saw this recipe about a year ago I copied it down into my collection excitedly because really... chicken (yum!) and green olives!? Heavenly.
Provencal Chicken with Green Olives
2 1/2 lbs. chicken pieces
¼ cup all-purpose flour
½ teaspoon salt
¾ teaspoon dried thyme
2-4 tablespoons olive oil
1 large onion, cut into thin wedges
1 garlic clove, finely chopped
1 cup chicken broth
8 large green olives, rinsed, drained and pitted
Freshly ground black pepper
Place the chicken in a plastic bag with the flour, salt and 1/2 teaspoon thyme. Shake to coat with flour mixture and set aside. Heat 2-3 tablespoons oil in a large non-stick skillet. Add the chicken pieces a few at a time and cook until evenly browned, about 20 minutes. Drain on paper towels. Add the onions and 1 tablespoon of oil to the skillet and cook, stirring until golden, about 8 minutes. Add the garlic and remaining thyme; cook 1 minute. Add the chicken broth and heat to boiling. Return chicken pieces to the skillet, top with the olives. Cover and cook until the chicken is cooked through, about 15 minutes. Season to taste with pepper. Garnish with fresh thyme, if using.
