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“This is my version of a classic dish made in Provence, France. It makes use of the classic Provencal staples: chicken, tomatoes, olives, and herbes de Provence. It was adopted from a recipe in Food & Wine.”

Ingredients Nutrition


  1. Heat the oil in a large skillet with a cover over moderately high heat.
  2. Season the chicken liberally with salt and pepper.
  3. Cook the chicken until browned, turning to brown on all sides, but not cooked through.
  4. Remove the chicken to a warm platter and cover with foil.
  5. Pour off all but about 2 tbsp of the chicken fat.
  6. Reduce the heat to medium-low, add the onion, and garlic, and saute until onion starts to turn translucent.
  7. Add the wine and reduce by half, about 3 minutes, scraping the bottom of the pan.
  8. Add the tomatoes, herbes de provence, olives, and anchovy paste, season with salt and pepper, and simmer for 5 minutes.
  9. Add the chicken thighs and drumsticks and any accumulated juices; cover, and reduce the heat to low.
  10. Simmer for 10 minutes.
  11. Add in the breasts and cook until chicken is just done, 10 minutes more.
  12. Correct seasoning and serve.

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