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Provençal Chicken Thighs

By eMeals

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    Serves 6

    Total Time 45 minutes

    Prep Time 15 minutes

    Difficulty Level


    2 lb boneless, skinless chicken thighs

    2 Tbsp herbes de Provence

    ½ tsp salt

    ½ tsp pepper

    2 Tbsp olive oil

    2 lemons, quartered

    2 shallots, roughly chopped

    6 cloves garlic, sliced

    6 sprigs fresh thyme

    ½ cup pitted green olives

    ½ cup less sodium chicken broth

    ¼ cup white wine


    1. Sprinkle chicken with herbs de Provence, salt, and pepper. Cook in hot oil in a Dutch oven over medium-high heat heat 5 to 6 minutes per side or until browned. Remove chicken from pot; keep warm.

    2. Add lemons, shallots, garlic, and thyme to pot; cook 2 minutes or until browned. Remove from pot. Add broth and wine, scraping to loosen browned bits; return chicken and garlic mixture to pot.

    3. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done.

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