Chicken Tenders Provençale

From start to finish, you can have this savoury dish on the table in 30 minutes. The cut of chicken referred to as "tenders" is more flavourful and juicy than the breast - perfect for this meal.

SLPMGR @hollister44

Canada

From start to finish, you can have this savoury dish on the table in 30 minutes. The cut of chicken referred to as "tenders" is more flavourful and juicy than the breast - perfect for this meal.

Saved

Ingredients

20 mins

4 servings

2 lbchicken tenders (thighs?)
3 tbspolive oil
8plum tomatoes, halved lengthwise
4 clovesgarlic, peeled and halved
2 tspdried thyme, crushed
1/2 cwhite wine
Salt and freshly ground pepper

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Steps

20 mins

1

Preheat oven to 400 degrees F. Heat the oil in a large cast iron skillet. When it is hot, but not smoking, add the chicken. Cook until browned on all sides; remove from skillet and set on a plate.
2

Add the tomatoes, garlic, thyme and wine to the pan. Season with a little salt and pepper. Cook over medium-high heat for a minute or two or until the tomatoes begin to get soft.
3

Add the chicken (and any juices that have formed on the plate) to the skillet and cover with a tight-fitting lid. Lower the heat and cook at a low simmer for 20 minutes, or until the chicken is completely cooked. Serve immediately.
4

484 calories/serving, GL=1, Glycals=4