Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.

Provençal Braised Chicken
Think of this dish as bouillabaisse made with chicken instead of seafood. Fresh fennel, garlic, white wine, orange zest and saffron give the braise rich, heady perfume and an unmistakably Mediterranean flavor. Any unoaked dry white wine works well here, but ideally look for one produced in southern France, such as white Côtes du Rhône or marsanne. We use strips of orange zest instead of grated zest to lend citrusy notes to the braise. A sharp Y-style vegetable peeler is the best tool for peeling away zest strips, but try to remove only the colored peel, not the bitter white pith just underneath. Serve the chicken with toasted crusty bread drizzled with olive oil.
4
Servings
Don’t be shy about cooking the tomato paste. Allowing it to brown not only adds color, it also helps develop flavor in the braising liquid.
45 minutes
Ingredients
-
1½
pounds boneless, skinless chicken thighs, trimmed, patted dry and cut crosswise into 1-inch pieces
-
Kosher salt and ground black pepper
Directions
-
01In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
I only used 2cups of water. I think I couldve done with 1.5 or 1.3/4c.... Still had plenty of au jus to wipe up with crusty bread.
The orange flavor is lovely.