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Provencal Chicken with Tomatoes, Olives, and Basil

Janet Fletcher
  • minutes
  • Serves 4

INGREDIENTS

4

Anchovy, fillets

1/4 cup

Basil leaves or purple basil, fresh leaves

3

Garlic cloves

1 1/2

lbs Plum tomatoes

1 1/2 tbsp

Capers

1/3 cup

Nicoise olives

1 tbsp

Olive oil, extra-virgin

1/3 cup

White wine, dry

8

Chicken thighs with skin and bone (about 2 1/2 pounds)