Ask Chef Nicole: Provencal Braised Chicken Thighs

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.