Braised Chicken with Tomatoes and Olives (Poulet Provencal)
A classic French Provençal dish featuring a whole roasted chicken surrounded by tomatoes, onions, and black olives, seasoned with herbs de Provence and fennel seeds. The vegetables cook in the chicken juices creating a flavorful Mediterranean-style meal.
Ingredients
- •1 pound tomatoes
- •1 large onion
- •½ cup black olives
- •4 cloves garlic
- •3 tablespoons olive oil
- •2 teaspoons herbes de Provence
- •½ teaspoon fennel seeds
- •1 whole chicken
- •1 piece kitchen string
- •1 loaf crusty bread
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
5 min
- 2.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon 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.
10 min
- 3.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
5 min
- 4.
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.
10 min
- 5.
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
75 min
- 6.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
10 min
