I like to think of chicken as a blank canvas and that’s why I find it so exciting to work with. It has a mild flavour that can stand up to almost anything you combine it with.

I decided to go to the South of France this week with Chicken Provençal. Tomatoes, garlic, olives, and capers are the big flavour enhancers here. If you can find some cherry tomatoes on the vine, they make for a gorgeous presentation. I roasted them separately and put them on top of the finished dish. I find that it you cook them with the chicken, they break down too much. My olives of choice are Castelvetrano, which hail from Sicily and are worth seeking out. They are bright green with a meaty buttery flesh. Many specialty stores now stock them in their olive bars and you can find some good jarred ones.

I like to use bone-in, skin-on chicken thighs as I think they have the most flavour. You could certainly use chicken breasts, but just make sure you don’t use boneless and skinless. You need the protection that the skin and bones provide, so that they don’t dry out.

Brown the chicken pieces well, to get a nice crispy skin. Then remove the chicken from the pan and add your flavouring ingredients. Garlic, thyme, red pepper flakes, olives and capers figure prominently in this version. I tucked in 2 peeled and quartered onions into the mix as well. Chicken stock and white wine go in next. Then place the chicken pieces back on top, making sure that the liquid only comes about halfway up the height of the chicken. You don’t want to submerge the chicken in liquid and ruin that crispy skin you worked so hard to achieve. Tuck it into the oven to finish cooking.

My twist on this classic dish is to create a “cream” sauce to finish the dish. But, I didn’t use any cream at all to create this velvety smooth sauce. Once the chicken is finished braising, strain the cooking liquid and puree it in the blender with the braised onions. It’s a trick I learned from Food 52 Genius recipes. It creates ta luscious creamy sauce that begs for some crusty bread to sop it up.

I highly suggest you use a digital thermometer to test when the chicken is done. This is my favourite thermometer. A bit of an investment but it lasts for years. It takes all the guess work out of cooking. Chicken breasts are done at 150°F and thighs are most tender if cooked to 195°F. I also use my instant read thermometer for baking bread and cakes. I get perfect results every time.