It's not easy coming up with the mid-week meal, especially if you've got picky kids. It is precisely this type of conundrum that makes Chef Nicole tick. Mired in a massive cooking rut last week, I called her for some advice. She had just the solution for a tasty and ridiculously simple healthy weeknight dinner, Provencal Braised Chicken Thighs.
I used to steer clear of chicken thighs favoring the white meat breasts, but I'm a changed woman. Thigh meat has great flavor, and only 10% more fat than the leaner breast. This is a delicious dish that the whole family will enjoy.
Provencal Braised Chicken Thighs
2 tbs. olive oil
Kosher salt and pepper
1 tsp. smoky paprika
½ C. flour
6-8 boneless, skinless chicken thighs
¼ C. white wine
½ C. chicken stock
1 C. petit diced tomatoes in juice
¼ C. pitted kalamata olives
1 lemon for juice and zest
handful of flat leaf parsley
Heat olive oil on medium high heat in a large nonstick pan with a lid. While oil heats, season chicken with salt, pepper, flour and paprika. Add to pan and brown on both sides for 2 minutes. Add white wine, chicken stock, tomatoes, olives, the zest and juice from 1 lemon. Reduce heat to medium low, cover and let simmer for 15 minutes until cooked through. Garnish with chopped parsley before serving.