Chicken Provençal

Lay the chicken thighs out on a cooling rack over a sheet pan. Dry the chicken with paper towels and sprinkle with salt and pepper.

Set a brazier or braziers over medium high heat. Add the oil.

Place the chicken in the pan, skin side down and cook without disturbing until brown and crisp and it lifts fairy easily from the pan. Be patient. Regulate the heat so that the chicken doesn’t burn.

Flip and brown the other side, about 2 minutes. Remove to a plate or tray and keep skin side up in a single layer.

Preheat the oven to 325F.

If you are using 2 braziers, try to divide things evenly between them.

Lower the heat to medium-low. Add the onions, a pinch of salt, and cook stirring occasionally until translucent and golden brown.

Add thethe garlic, and cook until aromatic, about 2 min.

Add the tomato paste, stir in and cook for about 1 minute.

Add the wine, herbs, canned tomatoes, and fresh tomatoes, and bring to a simmer.

Add the olives if using. Return the chicken, skin up, and its juices back to the pan. The liquid should be about half way up the chicken and the skin should stay above the sauce.

Bring to a simmer, then move to the oven. Cook for 1 hour. Check at 30 minutes to see how the liquid level is and add water if it is too low (it should not be lower than half way up the chicken).

Move the chicken to a platter or tray. Let rest for 10 minutes. If you are using 2 braziers, stir the sauce together in one. Check the flavor and adjust as needed.

Ladle sauce into large bowls. Lay 2 chicken thighs in each bowl.

Serve with big slices of buttered bread to scoop up the sauce.