Chicken Provençal
From the kitchen of Chef Tse

Serves 8

Ingredients:

• 1 whole chicken, about 5 pounds, cut into 8 pieces, bones chopped into 1 inch pieces
• 3 tablespoons extra virgin olive oil, divided
• 1 carrot, peeled and cut into 1/2-inch pieces
• 1/2 branch celery, cut into 1/2-inch pieces
• 1/4 cup white onion, cut into 1/2-inch pieces
• 1 clove garlic, unpeeled smashed with your palm
• 1 cup dry white wine, such as Chardonnay
• 1 cup low sodium chicken broth
• 2 tablespoons all-purpose unbleached flour
• 1 teaspoon paprika
• 2 teaspoons rosemary, chopped
• 1 tablespoon thyme
• 3 Roma tomatoes, cut into 1/2-inch pieces
• 10 Kalamata olives, chopped
• Salt and pepper

Directions:

• Heat 2 tablespoons oil in a large soup pot over medium-high heat.
• Add bones and brown well on all sides, about 5 minutes.
• Add carrot, celery, onion, and garlic, and brown with bones.
• Deglaze pan with white wine, scraping up any brown bits.
• Reduce until only a tablespoon remains, then add the chicken broth.
• Bring to a boil and pour into slow cooker.
• Mix together flour and paprika in a shallow dish.
• Coat chicken with flour, patting off excess.
• Heat remaining tablespoon olive oil in a large stainless steel skillet over medium-high heat.
• Add chicken and brown lightly on both sides, about 3 minutes per side.
• Nestle chicken pieces in sauce in slow cooker.
• Cook on low 8 hours.
• Using tongs, remove chicken from slow cooker and set aside.
• Strain the sauce through a fine mesh sieve, pushing down on solids to release juices.
• Discard solids.
• Add thyme, rosemary, tomatoes and olives to sauce.
• Season sauce with salt and pepper if desired.
• Spoon over chicken and serve hot.