Post-Tribune

PROVENÇAL BRAISED CHICKEN

Makes: 4 servings

Total time: 45 minutes 1½ pounds boneless, skinless chicken thighs, trimmed, patted dry and cut crosswise into 1-inch pieces

Kosher salt and ground black pepper

¼ cup extra-virgin olive oil 1 medium red onion, halved and thinly sliced

1 medium fennel bulb, trimmed, cored and thinly sliced 2 tablespoon­s tomato paste 3 medium garlic cloves, minced ¼ teaspoon red pepper flakes 2 wide strips orange zest (each about 2 inches long), plus 2 tablespoon­s orange juice

½ cup dry white wine ¼ teaspoon saffron threads 1 cup lightly packed fresh basil, torn

1. In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring occasional­ly, until the vegetables begin to brown, about 10 minutes.

2. Add the tomato paste, garlic, pepper flakes and orange zest. Cook, stirring often, until the tomato paste begins to darken and stick to the pot, about 4 minutes. Reduce to medium and add the wine. Bring to a simmer and cook, scraping up any browned bits, until the liquid is almost evaporated, about 3 minutes.

3. Add the chicken, 3 cups water and the saffron, then stir to combine. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasional­ly, until a skewer inserted into the chicken meets no resistance, about 15 minutes.

4. Off heat, remove and discard the zest strips. Stir in the orange juice and about half the basil, then taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the remaining basil.