BRAISED CHICKEN PROVENCALE
1 to 2 servings

2 teaspoons olive oil
2 chicken thighs, skin removed
1 clove garlic, peeled and minced
2 cups finely diced tomatoes, fresh or canned
1/4 teaspoon dried herbs de Provence (or substitute basil or thyme), crushed
1/4 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon dry white wine or water
1 tablespoon drained capers
8 olives (Kalamata or oil-cured), pitted and coarsely chopped

Heat the olive oil in a medium-size nonstick skillet over medium heat. Cook the chicken on both sides just until it begins to whiten. Put the garlic into the pan and stir 30 seconds. Add the tomatoes, herbs, salt, pepper, wine or water, capers and olives. Turn heat to medium-low and simmer the dish, covered, 15 minutes. Turn the chicken and continue cooking 15 minutes, or until done. Serve with pasta, rice or French bread to mop up the sauce.