Serve this classic Southern French dish with a crusty baguette.
- 1 tablespoon grapeseed oil
- 1 small sweet onion (or 1/2 large sweet onion), chopped
- 1 tablespoon Herbes de Provence (you can substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1/2 teaspoon fennel seeds)
- 1 red and 1 yellow bell pepper, sliced julliene
- 3 garlic cloves, minced
- 1 pound chicken thighs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 3/4 cup water
- 4 tomatoes, peeled and sliced
- 6 green pitted olives, sliced into quarters
- A french baguette with butter for serving
- Heat oil in a large skillet to medium-high. Saute onions for 2 minutes. Add the Herbes de Provence and bell peppers and saute for 2 minutes. Add garlic and saute for 3 minutes until the garlic begins to brown.
- Season chicken with salt and pepper.
- Push the bell pepper onion mixture to the edge of skillet and add chicken to skillet. Cook chicken 5-6 minutes on each side until cooked through.
- Remove chicken to a plate and cut chicken into smaller pieces (quartered or thereabouts)
- In the same skillet add tomato paste and cook over medium heat 2 minutes mixing it in with the bell peppers and stirring constantly. Add water, and simmer 2-3 minutes until sauce begins to thicken.
- Add the tomatoes, olives and chicken and simmer until heated through.
Serve with warmed buttered sliced baguette.
Adapted from The Pampered Chef