Rye Free Skillet Chicken Provençal

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
2 medium carrots, cut into ½-inch rounds
2 medium zucchini, cut into ½-inch half-moons
½ cup pumpkin purée
1 tbsp apple cider vinegar
1 cup chicken bone broth
⅓ cup pitted kalamata olives, halved
2 tbsp capers, drained and rinsed
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp dried oregano

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.

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