Chicken Provençal in Tomato Sauce with Olives

Feel free to substitute 6 to 8 boneless, skinless thighs in place of breast meat. You’ll need to add about 10 minutes to the final braising time. For a deeper, richer flavor, you can use bone-in chicken, but note that bone-in chicken will take longer to cook. Traditionally, Provençal sauce uses anchovy — an ingredient I’ve yet to become comfortable cooking with. If you aren’t squeamish like I am, add 1 teaspoon of anchovy paste when adding the chicken broth, stirring well to combine.

Makes 4 servings

2⁄3 cup flour

Salt, as needed, divided use

4 skinless, boneless chicken breasts 3 tablespoons olive oil 1 medium brown onion, chopped (about 2 cups) 3 garlic cloves, minced 1 cup dry white wine 3 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes 3 tablespoons herbs de Provence 1 tablespoon dried oregano

1 teaspoon ground thyme

1⁄4 freshly ground black pepper, or to taste

1⁄2 cup chicken broth 1 cup whole black or kalamata olives, pitted 3 tablespoons lemon zest, divided use

1⁄4 cup chopped parsley, divided use

FOR THE NOODLES: 1 (16-ounce) package egg noodles 4 tablespoons butter, divided use

1⁄4 cup panko breadcrumbs 2 generous tablespoons grated Parmesan cheese

Add the flour and 2 tablespoons salt to a gallon-size resealable bag. Drop in a chicken breast, shaking to coat. Remove the chicken, shaking off any excess flour, and place it on a wire rack. Repeat with the other three breasts. Set aside.

Add the olive oil. Once it’s shimmering but not smoking, carefully add two of the floured chicken breasts. Brown the chicken for about 5 minutes per side, then transfer it to a paper towel-lined plate. Remove all but 1 tablespoon of the leftover fat.

Add the chopped onions and a pinch of salt to the pot and sweat, stirring often, for 3 to 5 minutes. Add garlic and cook, stirring continuously, for another minute. Slowly add the wine, stirring and scraping up all the browned bits on the bottom and sides of the pan. Simmer, reducing the wine by half, about 6 minutes. Stir in the tomato paste; simmer for 5 minutes. Add the crushed tomatoes, herbs de Provence, oregano, thyme and pepper. Stir, cover and simmer for about 8 minutes on low. Taste the sauce and adjust the seasoning, adding more salt or pepper to taste.

While the sauce is simmering, preheat the oven to 350 degrees. After the sauce’s final simmer, return the chicken to the pot, cover and braise in the oven for 20 minutes or until the chicken registers 160 degrees in the thickest part of the breast (the chicken will continue to cook after it’s removed from the oven).

Put your Dutch oven over medium heat. Meanwhile, cook the noodles according Recipe is copyrighted by Anita L. Arambula and is reprinted by permission from “Confessions of a Foodie.”

to the package directions for al dente pasta. While the noodles are cooking, heat 1 tablespoon of butter in a skillet. Once melted but not browned, add the panko and toast until golden. Remove to a small bowl and set aside. When the noodles are ready, drain and add to a serving bowl. Toss in the remaining butter, Parmesan, 1 tablespoon of the chopped parsley and 1 tablespoon of the lemon zest, mixing well until the butter has melted. Cover the bowl and set aside until ready to serve. Just before serving, sprinkle the noodles with the toasted panko.

When the chicken has reached 160 degrees, carefully remove the pot from the oven and place it on the stovetop over medium-high heat. Transfer the chicken only to a platter, tent with foil and set aside. Add the chicken broth to the pot, stirring well to incorporate, and simmer for 5 minutes. Toss in the olives, 3 tablespoons of the chopped parsley and 1 tablespoon of the lemon zest, and simmer for about 2 minutes to heat the olives thoroughly. Add back the chicken, simmering for 5 minutes, then remove the pot from the heat.

Optionally, garnish the chicken with chopped parsley and the remaining lemon zest. Serve with the noodles on the side and some crusty bread to sop up the sauce.