- Stainless Steel Skillet: Used for sautéing ingredients and cooking chicken evenly in oil or butter.
- Olive Oil Dispenser: An airtight dispenser to measure and pour olive oil easily, ensuring precise amounts needed for flavor enhancement without wastage.
- Cast Iron Dutch Oven: A heavy-duty cooking pot with a flanged lid, perfect for braising chicken at low temperatures while retaining moisture and enhancing the dish's depth of flavors.
- Rubber Spatula: Essential for stirring ingredients gently in a non-stick pan to prevent scratches or damage.
- Cutting Board (Durable): A sturdy cutting board, preferably made from wood or silicone, necessary for safely and efficiently preparing vegetables and meat.
- Stainless Steel Chef's Knife: An essential kitchen tool used for precise cuts of chicken and chopping vegetables with ease and efficiency.
- Measuring Cups & Spoons: For accurately measuring liquids and dry ingredients like olive oil, herbs, or spices.
- Mandoline Slicer: Useful for slicing olives quickly and evenly, which is a key component of the dish's presentation and flavor layering.
- Kitchen Timer: An electronic timer to keep track of cook times without constantly watching over the stove.
- Olive Wood Spoon: A specialty spoon made from olive wood, suitable for serving or enhancing the presentation of your dish.
1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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