These tender braised chicken thighs are seared until golden, then gently cooked in a savory vermouth, lemon, and herbs de Provence sauce. The chicken is finished with briny olives and salty prosciutto. It’s southern French cooking at its finest.
Adapted from Wini Moranville | Everyday French Cooking | Harvard Common Press, 2022
If you really want to underscore this recipe’s South-of-France angle, go to a gourmet market with an...
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