Chicken Provençal with Saffron Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1/2 cup Dry white wine
• 1/2 cup Kalamata olives
• 2 tbsp Capers
• 1 tbsp Herbes de Provence
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Basmati rice
• 1/4 tsp Saffron threads
• 2 cups Chicken broth

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides, then remove from skillet and set aside.
3. 3Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Pour in white wine and scrape up any browned bits from the bottom of the skillet.
5. 5Add crushed tomatoes, olives, capers, and herbes de Provence. Bring to a simmer.
6. 6Return chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through.
7. 7While chicken is simmering, prepare the saffron rice. In a medium saucepan, combine rice, saffron threads, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
8. 8Serve chicken provençal over saffron rice. Garnish with fresh parsley, if desired.

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