“This is a recipe from The Artist in the Kitchen by the Saint Louis Art Museum that our family and guests enjoy. It is great for casual entertaining because it can be made ahead. I use well-trimmed chicken breasts (cut in half if large) and bone-in chicken thighs. I do not add saffron, and I increase the amount of Kalamata olives. Dierberg Drum Canyon Vineyard Pinot Noir is my choice with this entree.”

—Mary Dierberg

Chicken Provencal (click here to download pdf)

Serves 6

2 (2.5 lbs) broiler chickens, washed, patted dry and cut into pieces

Juice of 1 lemon

Salt and freshly ground pepper to taste

2 tablespoons butter

1 tablespoon olive oil

2 large onions, chopped (2 cups)

1 cup chicken broth (homemade or canned)

1 cup tomato puree

3 bay leaves

1/4 teaspoon each dried saffron, oregano, marjoram, rosemary, thyme, tarragon, and fennel

3 large basil leaves, minced (or 1/2 teaspoon dried)

1/2 teaspoon black pepper

3/4 cup dry white wine or vermouth

4 cloves garlic, minced

1/2 cup pitted Greek Kalamata olives

Preheat oven to 350 degrees. Rub the chicken pieces with lemon juice and season with salt and pepper. Heat the butter and olive oil in a large heavy skillet and brown the chicken. When brown on each side, remove the chicken to an ovenproof casserole.

In the fat remaining in the pan, cook the onions until soft. Add the rest of the ingredients and simmer for 15 minutes.

Pour the liquid over the chicken, cover and cook in the oven for 30 minutes. Uncover the casserole and continue cooking for 15 minutes more.

Serve with crusty bread or rice and a salad.