The exquisite Chicken Provençal, created through the expert styling of Andrew Bui and Max Rappaport, is a typical French dish that gives any meal a Provence twist. Packed with the incredible flavors of the French countryside, this dish is reminder of a leisurely lunch on a sunny patio in the south of France. This signature French meal is not just scrumptious but also swift to make, ensuring your dinner table is graced with gastronomy within the hour. The recipe is straightforward enough for even the busiest evenings but will make a splash at a dinner party, too. The perfect pairing for this marvel? A green salad, crusty bread for mopping up all that heavenly sauce and, if you fancy, a glass of vino.

The key to this dish lies in the golden brown chicken pieces, seared perfectly in a skillet and then set aside while the sauce simmers in the same pan to absorb the robust flavors. Bring the chicken back to the pan just long enough for it to infuse with the garlicky, tomato sauce enriched with olives.

A hearty green salad or roasted new potatoes would be excellent accompaniments to the chicken Provençal, as would crusty bread, buttered rice or mashed potatoes.

Using a whole chicken, cut into pieces for this dish ensures that it captures the best of all flavors. Just make sure to sear it nicely for the tastiest results. Begin by adding the fattier thighs and drumsticks to the sauce, allowing their juices to add richness to the sauce. The lean breasts require lesser cooking time, so they join the pot about 10 minutes later.

There's no shortage of interesting wines from Provence that would make ideal partners for this dish. For a lighter, summer wine, consider a rosé from Provence. If reds are more to your liking, a Côtes de Provence would be just perfect.

Here is the complete recipe:

For four servings, you will need:

1 tablespoon of vegetable oil 1 chicken (3-3.5 pounds), cut into 8 pieces ¾ teaspoon of kosher salt ½ teaspoon of freshly-ground black pepper 1 small onion 4 garlic cloves ½ cup of red wine 1 ½ cups of canned crushed tomatoes ½ teaspoon of dried rosemary ½ teaspoon of dried thyme 1/3 cup of black olives (Niçoise or kalamata will work) 1 teaspoon of anchovy paste

Method:

1. Heat the oil in a large, deep frying pan. Season the chicken with 1/4 teaspoon each of the salt and pepper and brown it in the pan. Once browned, remove from the pan.
2. Reduce the heat and add the onion and garlic to the pan. Cook until the onion starts to soften.
3. Add the wine to the pan and let it simmer until it reduces to about 1/4 cup.
4. Include the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining salt. Let it simmer for about 5 minutes.
5. Add the chicken thighs and drumsticks back into the pan, cover, and let it simmer for 10 minutes.
6. Lastly, add the chicken breasts and cook until done, approximately another 10 minutes.
7. Add the remaining pepper and serve.

Happy cooking!