CHICKEN PROVENCALE
Serves 8

3 1/2 lbs your favorite cut of chicken
1/3 cup all purpose flour for coating
1/4 cup olive oil, or as needed
salt and pepper to taste
2 onions chopped
3 cups thickly sliced celery
2 garlic cloves, crushed
1 can Italian style plum tomatoes, coarsely chopped
1 cup dry white wine
2 tsp leaf thyme, crumbled
1 tsp fennel seeds, crushed
2 bay leaves
pinch of smoked Spanish Paprika
1 large orange
Hot cooked rice.

Wash chicken, pat dry and coat lightly with flour, shaking off the excess. Heat 2 tb of the oil in big flameproof casserole. Brown the chicken in batches, adding more oil if necessary. Transfer chicken to plate. Season with salt and pepper. Pour off all but 2 tb oil from casserole. Sauté onions and celery. Add garlic and continue sauteeing. Add tomatoes, wine, thyme, crushed fennel seeds, bay leaves and paprika; scrape browned bits from bottom of casserole with wooden spoon. Return chicken to casserole. Remove outer peel of orange with peeler. Add ˝ of the rind to the casserole. Bring to boil. Lower heat; cover and simmer 20 minutes or until chicken is tender. Serve over rice.