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Milk Street Bowtie Provençal Braised Chicken

Provençal Braised Chicken

4 Servings

45 minutes

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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

Tip

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

1½ pounds boneless, skinless chicken thighs, trimmed, patted dry and cut crosswise into 1-inch pieces
Kosher salt and ground black pepper
¼ cup extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1 medium fennel bulb, trimmed, cored and thinly sliced
2 tablespoons tomato paste
3 medium garlic cloves, minced
¼ teaspoon red pepper flakes
2 wide strips orange zest (each about 2 inches long), plus 2 tablespoons orange juice
½ cup dry white wine
¼ teaspoon saffron threads
1 cup lightly packed fresh basil, torn
Ingredients
  • pounds boneless, skinless chicken thighs, trimmed, patted dry and cut crosswise into 1-inch pieces

  • Kosher salt and ground black pepper

  • ¼
  • 1

    medium red onion, halved and thinly sliced

  • 1

    medium fennel bulb, trimmed, cored and thinly sliced

  • 2

    tablespoons tomato paste

  • 3

    medium garlic cloves, minced

  • ¼

    teaspoon red pepper flakes

  • 2

    wide strips orange zest (each about 2 inches long), plus 2 tablespoons orange juice

  • ½

    cup dry white wine

  • ¼
  • 1

    cup lightly packed fresh basil, torn

Directions

Provençal Braised Chicken

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Reviews
Laura P.
November 5, 2022
Delicious
Just returned from Nice and wanted to find a fish bouillabaisse and came an across this recipe. Loved the flavors and didn’t change a thing. Husband said add it to the rotation.
Jaya R.
October 9, 2022
Delicious
Great recipe! Used chicken broth instead of water and added the fennel fronds to the basil rather than waste them.
Andrew S.
October 8, 2022
Better than expected
Easy to make and a much bigger payoff than you would expect given the simplicity. I agree with others that you could cut back on the amount of liquid.
Gabriel M.
June 1, 2022
Perfect mid-week dish
What a great dish to have mid-week. unique vegetables used for an American household that really bring the dish to life. Since dark meat is used, it reheats well for lunch the next day. I add more flavor and collagen by using my homemade chicken broth and dilute it with the water the dish calls for. Making it again tonight.
Carolyn A.
June 12, 2022
Chicken bouillabaisse
I was skeptical when Sam described this as bouillabaisse with chicken instead of seafood. So true. Delicious. Made according to recipe. Served with toasted sour dough batard from farmer’s market. I wish I could eat this dish everyday
Barbara G.

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.

Debra J.

This was delish! Lots of layers of flavor. I followed the recipe exactly, but could not find fresh basil anywhere. I used lightly dried basil and it worked well. Can't wait to try it with fresh basil.