Chicken Provencal is a rustic French dish of chicken simmered with tomatoes, garlic, herbs and olives. You can serve this braise over rice, soft polenta, cauliflower rice, potatoes or with crusty bread.
The original recipe was developed as a weeknight meal, made in 30 minutes by giving the chicken a headstart in the microwave. Because I made this on the weekend and had more time to spend in the kitchen, I chose to sear the chicken in a dutch oven first. Searing meat creates lovely "fond," the brown bits that stick to the bottom of the pan which give you an intense flavor when you deglaze with wine, chicken stock or other liquid
I will give you both the long and short method below that produces aromatic vegetables and concentrated flavors for a dynamic chicken dinner.