4-5 bone in, skin on chicken thighs
5-6 shallots, halved or quartered
8-9 large garlic cloves, sliced
1/4 cup flour, divided
1 cup chicken stock
1 cup white wine
3 Tbsp olive oil
8 oz red cherry tomatoes
8-10 jumbo green olives
8-10 jumbo black olives
2 Tbsp capers
9-10 sprigs of thyme, chopped
2 sprigs of rosemary, chopped
2 Tbsp parsley, chopped for garnish
1. Preheat the oven to 400°F.
2. Season chicken thighs with salt and pepper, then dredge them lightly in flour.
3. Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.
4. Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.
5. Add in wine and chicken stock, scraping the brown bits on the bottom into the sauce.
6. Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.
7. Garnish it with parsley and serve with fresh crusty bread.
If the sauce gets drier than you would prefer while baking, you can stir in tad bit more chicken stock to make it saucier to your liking. Check when there are about 20 minutes left to bake.
You can use small olives instead of jumbo size. Just double up the quantities.
You can use 2-3 tsp of dried Herbs de Provence instead of fresh herbs.