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Mediterranean Chicken Provencal
  • 2 ½ pounds chicken thighs and legs, bone-in, skin-on
  • 2 tablespoons Herbs de Provence (store-bought or make your own)
  • 10 large garlic cloves, peeled and left whole
  • 1 ½ cups fresh tomatoes (grape tomatoes, small Romas or cherry tomatoes are nice left whole)
  • 1 cup pitted olives, whole ( kalamata or green olives)
  • 5 shallots, whole or cut in halves
  • ½ cup white wine (sauvignon blanc is nice)
  • ½ teaspoon sea salt, adjust to taste
  • ½ teaspoon pepper
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