Provencal Chicken

Serves 4

ingredients

Chicken:
4 chicken thighs (skin on)
halved
2 tablespoons olive oil
1/2 cup dry white wine
2 yellow bell peppers, seeded and cut lengthwise
2 large garlic cloves, minced
1/4 yellow onion - chopped
1 Tbsp sugar
1 tsp salt
1 28 to 32oz can crushed tomatoes
1 teaspoon freshly grated orange zest
1 Tbsp capers
1/2 cup sliced Niçoise or Kalamata olives
Salt and Pepper
Garlic Powder

directions

Season chicken with garlic powder, salt and pepper. In a large casserole heat oil over moderately high heat and brown chicken in 2 batches (make sure the skin gets crisp), transferring as browned to a large plate. Add wine to casserole and boil, while stirring scrape up the browned bits from the chicken, until wine is almost evaporated. Add garlic, onion, peppers, tomatoes, zest, sugar, salt, capers and chicken with any juices accumulated on plate (make sure the chicken is pushed down into the mixture until almost all of it is covered except the skin side). Cover and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and toasted baguettes or french bread.

Source: Emilie