Chicken Thighs Provencal

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boneless skinless chicken thighs
2 tablespoons	30ml	Flour
3 tablespoons	45ml	Olive oil - divided
1/4		Dry white wine
1 teaspoon	5ml	Dried tarragon - crushed
1		Peeled and diced tomatoes - undrained
2		Orange zest - 1/2" by 2" long
1 cup	237ml	Good quality black olives - pitted and halved
1/2 teaspoon	2.5ml	Arrowroot - dissolved in
2 teaspoons	10ml	Water
2 cups	320g / 11oz	Cooked white rice - or noodles

Recipe Instructions

1. Cut the chicken into 1-inch pieces. Place in plastic bag with the flour and shake to combine.

2. In a large nonstick skillet, heat 1-1/2 teaspoons olive oil over medium heat. When hot, add half the chicken and cook for a few minutes until the chicken begins to firm up. Remove from the pan and repeat with the remaining 1-1/2 teaspoons olive oil and remaining chicken. Set the chicken aside.

3. Pour the wine into the hot pan and cook down to a couple of tablespoons. Add the tarragon, tomatoes and orange zest. Cook 5 minutes. Then put the chicken and olives into the pan and simmer 5 minutes, or until the chicken is cooked through.

4. Stir the dissolved arrowroot into the pan and simmer a few minutes until the sauce has thickened. 5. Serve over cooked rice or noodles.

Source:
Adapted from "Good Cheap Food" by Miriam Ungerer

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