Chicken Provençal

Steps

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1. 1
   Peel and slice a couple of heads of garlic, and peel and slice fresh onions.
   ▶ ≈0:19
2. 2
   Lay whole chicken legs skin-side down, locate the joint, and cut through to separate drumsticks from thighs; repeat for all legs.
   ▶ ≈0:46
3. 3
   Season the chicken generously with salt, holding off on pepper for now.
   ▶ ≈1:05
4. 4
   Heat two large skillets or a Dutch oven, add fat, and place the chicken pieces skin-side down with space between them (don't overcrowd). Sear for about 10 minutes until golden and crisp, then keep drumsticks separate from thighs.
   ▶ ≈1:10
5. 5
   In one pan, use the fond left from searing the chicken to sauté the pink garlic for a few minutes, then add chicken stock and reduce by half.
   ▶ ≈1:30
6. 6
   Meanwhile, sweat the onions in the Dutch oven for about 10 minutes without browning, then add the olives, homemade tomato sauce, chopped tomatoes, basil, and the reduced garlic-stock mixture. Cook for 5 minutes and set aside.
   ▶ ≈1:44
7. 7
   Spread tapenade over the flesh side of the seared chicken thighs to brighten the dish.
   ▶ ≈2:07
8. 8
   Transfer the Provençal sauce to a larger baking dish, tuck in the bouquet garni, and arrange the drumsticks and thighs alternately, skin-side down for now. Cover with foil and bake at 350°F (180°C) for 30 minutes.
   ▶ ≈2:15
9. 9
   After 30 minutes, remove the foil and continue baking for another 25 minutes.
   ▶ ≈2:37
10. 10
    Let the finished dish rest for at least an hour, then 20 minutes before serving, return it to the oven to re-crisp before enjoying.
    ▶ ≈2:43