Chicken with Herbes de Provence

This is what I made tonight. A little more olive, onion and Herbes would have been better. It was very good but could have been flavored more aggressively. Orange flavor would have been good too. It was based on a recipe at The Epicentre. Check the Herbes de Provence listing in their Encyclopedia of Spices.


Chicken thighs - boneless, skinless optional
seasoned flour - salt, pepper and paprika
olive oil
olives, chopped
sliced onion
dry red wine and chicken stock in equal amounts
Herbes de Provence
salt and pepper
lemon zest

Toss the meat in the seasoned flour, brown in olive oil and set aside. Add the onion to the hot pan and soften. De-glaze the pan with the wine then add the chicken stock. Return the chicken to the pan, add the olives, season with herbes de provence. A 15 minute simmer should do it. Taste, correct the seasoning, hit with lemon zest and serve.