Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Ingredients for Braised Chicken with Tomatoes and Olives (Poulet Provencal)

• 450g tomatoes (3 to 4 medium), cut into wedges

• 1 large onion, cut into wedges, leaving root ends intact

• 120ml drained brine-cured black olives, pitted if desired

• 4 large garlic cloves, sliced, plus 1 teaspoon minced

• 45ml olive oil, divided

• 2 teaspoons herbes de Provence, divided

• 1/2 teaspoons fennel seeds

• 1 whole chicken (about 1.6kg)

• Equipment: kitchen string

• Accompaniment: crusty bread

• Garnish: chopped flat-leaf parsley

Preheat convection oven to 204°C or regular oven to 218°C with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoons pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 77°C, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Avvertenza

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