Braised Chicken Thighs

Instructions

Preheat the oven to 350°F (175°C).

Season the chicken thighs with salt and pepper. In an ovenproof Dutch oven over medium-high heat, warm the olive oil. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken browns too quickly).

Transfer the chicken to a plate and drain off all but a sheen of fat from the Dutch oven.

Reduce the heat to medium and add the onion. Cook, stirring,until the onion is tender, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.

Remove the Dutch oven from the heat and add the vermouth and chicken broth, taking care not to let the liquid spatter. Return the Dutch oven to the heat and bring to a boil; boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan, until reduced by about 1/4 cup, 3 to 5 minutes.

Stir in the herbes de Provence, lemon zest, and lemon juice.

Return the chicken to the Dutch oven; cover and transfer to the oven. Bake for 20 minutes.

Uncover; add the olives and sprinkle the prosciutto on top of the chicken. Re-cover, return to the oven, and bake until the internal temperature of the chicken registers 180°F (82°C) on an instant-read thermometer, 10 to 15 minutes more.

Divvy the chicken, olives, and prosciutto bits among four shallow bowls, pour a spoonful of sauce over each, sprinkle with lemon zest, and serve.

Entree