Lunch: Chicken Thighs Provençal

The quintessentially Provençal combination of thyme, basil, fennel, and orange makes sensational chicken.

This recipe includes superfoods such as:

Basil

Health benefits of Chicken Thighs Provençal

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 lb. skinless, boneless chicken thighs
3/4 tsp. salt
3 tsp. olive oil
2 red peppers
1 yellow pepper
1 jumbo onion
3 clove garlic
1 can plum tomatoes
1/4 tsp. dried thyme
1/4 tsp. fennel seeds
3 strip orange peel
1/2 c. loosely packed fresh basil leaves

Instructions

Sprinkle chicken with 1 ⁄2 teaspoon salt. In nonreactive 5-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until very hot. Add half of chicken and cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with 1 teaspoon oil and remaining chicken.
Reduce heat to medium. To drippings in Dutch oven, add remaining 1 teaspoon oil, red and yellow peppers, onion, and remaining 1 ⁄4 teaspoon salt. Cook, stirring frequently, until vegetables are tender and lightly browned, about 20 minutes. Add garlic; cook 1 minute longer.
Return chicken to Dutch oven. Add tomatoes with their juice, thyme, fennel seeds, and orange peel; heat to boiling, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 15 minutes.
Transfer to serving bowl and sprinkle with basil to serve. Makes 8 main-dish servings. Nutritional information is based on one serving.

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