Ina Garten’s Provençal Chicken with Olives & Capers

Provençal Chicken with Olives & Capers

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• All-purpose flour
• Good olive oil
• 6 medium shallots, peeled and halved through the root end
• 10 to 12 garlic cloves
• 1 cup dry white wine, such as Chablis
• 1 tablespoon herbes de Provence (preferably without lavender)
• 1 cup large pitted green olives in brine, such as Cerignola, drained
• 2 tablespoons capers in brine, drained

• Place the chicken thighs on a plate and sprinkle all over with 2½ teaspoons salt and 1½ teaspoons pepper.
• Dredge them in flour, shaking off the excess.
• Heat ¼ cup olive oil in a medium (10 to 11-inch) Dutch oven, such as Le Creuset, over medium-high heat.
• Place half of the chicken pieces in the pot, skin side down, and cook for 4 to 5 minutes, turning once, until the chicken is nicely browned.
• Remove to a plate and repeat with the remaining chicken.
• Lower the heat to medium, put the shallots and garlic in the pot, and cook for 5 minutes, stirring occasionally.
• Return the chicken to the pot, skin side up, and add the wine.
• Add the herbes de Provence, olives, and capers and cover the pot.
• Bake for 45 to 50 minutes, until the chicken is 160 degrees when tested with a thermometer.
• . Sprinkle with salt and serve hot with the vegetables and sauce.