Classic French style dish made with juicy bone-in chicken thighs and drums, herb roasted to a golden brown with fingerling potatoes and flavorful garlic, olives, onions and tomatoes.
Cover the chicken leg quarters completely and slack in the cooler between 32° and 36°F prior to use.
1. Combine the flour, salt and black pepper in a half size hotel pan and toss to blend. Dredge the thawed chicken leg quarters in flour mixture; shake excess. 2. Heat the oil in a large rondeau or heavy braising pan. Working in several smaller batches, brown the chicken leg quarters for 5 minutes on each side, or until golden brown. Remove from pan and reserve. 3. Add the onions and the garlic to the pan; sauté over medium heat for 3 to 4 minutes, or until the onions start to soften, stirring frequently. 4. Add the wine and simmer over medium heat for 1 to 2 minutes or until liquid is reduced by half. 5. Add the crushed tomatoes, herbs de Provence and olives and stir to blend. Simmer over low heat for 15 minutes or until liquid has started to reduce and sauce is thickened. 6. Ladle the tomato-olive sauce into a full size hotel pan. Arrange the browned chicken leg quarters over the sauce. 7. Bake uncovered in a preheated conventional oven at 350°F for 40 to 45 minutes, or until internal temperature reaches 165°F. Transfer to another container. Cover and hold hot above 135°F.
To Assemble a Single Serving 1. Portion 13 ounces (1 leg quarter and 6 ounces sauce) of the Chicken Provencal (see recipe) in a large shallow bowl. Note: When saucing the chicken be sure to include a portion of the olives for visual impact.