Chicken Provencal

2 1/2 pounds chicken thighs and legs, bone-in, skin-on
2 Tbsp. Frolicking Deer Herbs de Provence
10 garlic cloves, peeled
1 1/2 cups grape tomatoes
1 cup pitted green olives
5 shallots
1/2 cup white wine
1/2 teaspoon sea salt
1/2 teaspoon pepper

Preheat oven to 400F degrees.
Season both sides of the chicken lightly with salt and pepper. Generously sprinkle Herbs de Provence over the chicken pressing in on both sides.
In a large Dutch oven, sear the seasoned chicken on the stove top, over medium high heat until golden brown, about 3-5 minutes each side. Remove the pan from heat.
Tuck in the garlic cloves, tomatoes, olives, shallots around the chicken pieces. Pour in wine and sprinkle with salt and pepper.
Place a lid on the pan and cook at 400 degrees in the oven for 45 minutes to 1 hour. Internal temperature should be 165 degrees F.

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