👨‍🍳 作り方

1. 1

   Pat the chicken pieces dry and season generously with salt and pepper.

   💡 プロのコツ: Drying the chicken ensures a better sear.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.

3. 3

   Add the sliced onions and bell peppers to the pot. Cook, stirring occasionally, until softened.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly.

6. 6

   Stir in the crushed tomatoes, chicken broth, Herbes de Provence, and bay leaf. Bring to a simmer.

   💡 プロのコツ: Using crushed tomatoes will create a richer sauce.
7. 7

   Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Cover and simmer gently until the chicken is cooked through and tender.

8. 8

   Stir in the halved green olives during the last 5 minutes of cooking.

9. 9

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

   💡 プロのコツ: Garnish just before serving for a fresh, vibrant finish.