Provencal Chicken

Ingredients:

Chicken:

• 6 chicken thighs or drumsticks (with skin)
• ¼ cup flour
• ½ tsp salt, to taste
• ½ tsp pepper, to taste
• 1 tbsp olive oil

Sauce:

• ½ chopped onion
• ¼ cup green peppers (coursely diced)
• ⅓ cup cooked ham (coursely diced)
• 3 garlic cloves (minced)
• ½ tsp dried hot chili pepper (optional)
• 1 tsp chicken stock powder
• ⅓ cup white wine (optional)
• 1 cup canned diced tomatoes (or use fresh tomatoes)
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 2 tbsp pitted green/black olives (diced)

Instructions:

1. Wash chicken drumsticks and pad dry with paper towel. Combine flour, salt and pepper and roll chicken in flour, shake off excess.
    
2. In a large, deep frying pan, heat the olive oil over moderately high heat. Cook the chicken until browned, turning, about 8 minutes. Remove the chicken from the pan. Leave about 1 tablespoon fat in the pan.
    
3. Reduce the heat to moderately low. Add onion, garlic, green pepper, ham, and cook, stirring occasionally, until the green pepper starts to soften, about 3 minutes.
    
4. Add the wine to the pan and simmer 1 to 2 minutes. Add the chicken stock powder, tomatoes, dried hot pepper, basil, parsley, olives and simmer for 5 minutes.
    
5. Add the cooked drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the remaining parsley to garnish on top. 

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Photo Credit: keyingredient.com