Chicken Provençal

Pat 800 g chicken thighs dry with a paper towel and season with salt and black pepper.

Heat 30 ml olive oil in a heavy deep skillet or Dutch oven. Sear the thighs skin-side down for 5 minutes until golden brown, flip and cook for another 4–5 minutes; transfer to a plate.

In the same pan, sauté 1 chopped onion for 4–5 minutes until soft. Add 3 minced garlic cloves and cook for 1 minute, making sure the garlic doesn't brown.

Pour in 150 ml dry white wine, bring to a boil, and scrape up the browned bits from the bottom with a wooden spatula; simmer for 2–3 minutes to cook off the sharp alcohol note.

Add 400 g canned tomatoes, 150 ml chicken stock, and 1 tsp herbes de Provence, stir, and bring the sauce to a gentle simmer.

Return the chicken thighs to the sauce, skin-side up. Cover and simmer over low heat for 35–40 minutes, until the meat is tender and its internal temperature reaches 74°C.

Add 100 g pitted olives and simmer uncovered for another 5 minutes to warm the olives through and slightly thicken the sauce.

Remove from heat, let the dish rest for 5 minutes, and serve the chicken with the tomato-wine sauce.