Ingredients

• 4 chicken thighs
• 1 onion, sliced
• 14 oz (400 g) tomatoes (canned or fresh)
• 1/2 cup (100 g) olives
• 2 cloves garlic, minced

Steps

1. Brown chicken in a little oil; remove and set aside.
2. Sauté onion and garlic; add tomatoes and olives.
3. Return chicken to pan and simmer 30 minutes until tender.

Pairings

• Wine: Bandol Rosé – structured and herbal; the Provençal answer; Côtes du Rhône – peppery Grenache for the olives and thyme
• Beer: Bière de Garde – earthy, rustic French farmhouse malt; Saison – herbal and dry