Chicken Provencal

Prepare the garlic; peel and slice the onions.

Lay each chicken leg skin side down, locate the joint and cut through to separate drumstick from thigh.

Salt the chicken generously, no pepper yet.

Heat two large skillets or a Dutch oven, add the fat, and sear the chicken skin side down without crowding, 10 minutes, until golden brown and crisp. Keep drumsticks and thighs separate.

In the first pan, using the browned bits left from searing, sear the garlic a few minutes, add the chicken stock and reduce by half.

In a Dutch oven, sweat the onions about 10 minutes without color.

Add the olives, tomato sauce, basil and the garlic-stock reduction; cook 5 minutes and set aside.

Spread tapenade over the flesh of the seared thighs.

Transfer the sauce to a larger baking dish, tuck in the bouquet garni, and alternate legs and thighs skin side down.

Cover with foil and cook 30 minutes at 350F / 180C.

Remove the foil and cook an additional 25 minutes.

Rest at least an hour, then roast in the oven 20 minutes before serving.