Chicken Provençal from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • bay leaves
  • ground cayenne pepper
  • chicken thighs
  • garlic
  • lemons
  • Niçoise olives
  • onions
  • dried oregano
  • parsley
  • thyme
  • tomato paste
  • canned tomatoes
  • chicken broth
  • anchovies
  • dry white wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 22, 2019

    My husband is a big fan of this dish in both the "traditional" and "saffron-orange-basil" versions - moist chicken pieces with a flavorful sauce that's both tomato-y and savory. I like it best with bone-in chicken thighs - bone-in chicken breast seemed a bit dry to me. Boneless chicken thighs have also worked out OK. Leftovers keep well. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.