Provençal Chicken

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
2. Brown the chicken
   Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook until golden brown, about 5-6 minutes. Turn and cook for another 3 minutes. Transfer to a plate and set aside.
3. Prepare the sauce base
   In the same pan, add the remaining tablespoon of olive oil. Add onions and sauté until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Deglaze and build flavor
   Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer and reduce by half, about 3-4 minutes.
5. Add remaining ingredients
   Stir in the diced tomatoes with their juice, olives, capers, thyme, rosemary, and bay leaves. Bring to a simmer.
6. Return chicken to pan
   Nestle the chicken thighs back into the sauce, skin-side up. Make sure the skin stays above the liquid to keep it crispy. Cover partially with a lid and simmer gently for 25-30 minutes, until the chicken is cooked through and tender.
7. Finish and serve
   Remove the bay leaves. Taste the sauce and adjust seasoning if needed. Garnish with torn fresh basil leaves. Serve hot with crusty bread or over rice to soak up the flavorful sauce.