I have completely adapted a recipe that called itself Provencal Chicken Saute. It did not use Herbs de Provence so I don’t know why it called itself Provencal. What follows is my version. And it is not a saute, but a bake.

• 8-10 chicken thighs, skin off
• a bit of olive oil
• 1/2 large onion, diced
• 2-3 minced cloves garlic
• 14.5 ounce can diced tomatoes
• Herbs de Provence
• 1/4 cup chicken broth
• 1 teaspoon dried basil
• 1/4 cup sliced Kalamata olives

Spray a roasting pan and put in the chicken. Sprinkle this liberally with Herbs de Provence. Bake in oven for 30 minutes at 350 degrees F.

Meanwhile put a bit of olive oil in a skillet. Heat on medium and add the garlic and diced onion. Stir and cook for a few minutes until fragrant. Add the can of tomatoes and basil and broth. Bring this to boil and let reduce slightly. This took about 5-8 minutes or so. Remove from heat and stir in the olives. Spoon this on top of the chicken at the 30 minute bake mark. Put back in oven and bake another 10 minutes.

I served this with egg noodles and a salad. The olives give this a nice saltiness and the tomatoes give a bit of sweetness.