Paleo Poulet Provençal

Paleo Poulet Provençal
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
A Paleoized version of this classic French recipe, featuring two of the regions top products, olives and tomatoes, as well as herbs. Sourcing uncured olives is key to keeping it paleo friendly!
  • 2 pound pastured chicken, quartered
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons extra-virgin olive oil
  • ½ cup minced yellow onion
  • 2 cloves garlic, minced
  • 2 pounds chopped organic tomatoes
  • 16 organic, uncured black olives
  1. Pat chicken dry and rub with the pepper, half of the thyme, and half of the rosemary.
  2. Heat Dutch oven with olive oil over low; add the chicken pieces a few at a time and sauté for 2 to 3 minutes until lightly browned.
  3. Turn the pieces over and cook for another 1 to 2 minutes to brown the other side.
  4. Remove pieces when done and repeat with the remaining chicken pieces.
  5. Add onion and garlic and cook for another 1 to 2 minutes.
  6. Pour chopped tomatoes scraping up any bits clinging to the pot.
  7. Return the chicken and any collected juices to the pot, spooning the sauce over the chicken.
  8. Cover, reduce the heat to medium-low and cook until the juices run clear when the thickest part of a thigh is pierced with a knife, 75 to 90 minutes.
  9. Remove the cover, increase the heat to medium, add the olives, and cook for another 5 minutes or so, or as needed to reduce and thicken the sauce. Stir in the remaining thyme and rosemary and serve hot.