Chicken Provençal

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1

Season the chicken thighs with salt, pepper, herbes de Provence, and dried thyme. Heat olive oil in a large skillet over medium-high heat and brown the chicken for about 5 minutes.

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2

Pour in the white wine to deglaze the pan, scraping the browned bits off the bottom. Stir in the cherry tomatoes and let them soften slightly for a few minutes.

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3

Add the chicken broth, green olives, and capers. Bring the mixture to a simmer, then cover and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

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Full recipe & nutritional value on foodfaithfitness.com