Popular
Latest From the Show
One-Pot Chicken Provencal
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
- Salt and pepper
- 2 teaspoons dried Herbes de Provence
- 3 tablespoons olive oil
- 1 small bulb fennel, chopped
- 1 onion, chopped
- 1 rib of celery, chopped
- 2 to 3 large cloves garlic, chopped
- 1 large fresh bay leaf
- 2 tablespoons thyme, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- A pinch saffron threads, optional but recommended
- 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
- Baguette or other crusty bread
Yield
Serves: 4
Preparation
Season the chicken with salt, pepper and Herbes de Provence.
Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear.
Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce.
Serves 4