Chicken Provencial

by on May 28, 2013 » Add the first comment.
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Onion (diced)
6 cloves garlic (diced)
1 anchovy (diced)
1 cu dry white wine
1 cup chicken sauce
1 cup diced canned tomatoes
1 can tomato paste
2 tbl thyme
2 tbl oregano
1 bay leaf

Brown thighs in 1 tsp olive oil, heat season thighs (do not brine skin) skin down 5 minutes (set aside to cool) drain off grease into bowl.

Saute @ med heat, onion anchovy, garlic, cayenne, wine, chicken sauce, diced tomatoes, tomato paste, thyme, oregano and bay leaf.

Remove chicken skin, put chicken into pan 1-1 ½ hour and cook @ 300. Remove chicken & cover. Reduce liquid w/tsp lemon zest, mix zest and parley for top. Cook 10 minutes, drizzle w/olive oil, sprinkle parsley.

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