Chicken with Peppers, Tomatoes, and Onions
Preheat oven to 400°F
Season the chicken liberally with salt, pepper, and herbs de Provence. Heat the olive oil until almost smoking in a Dutch oven over medium-high heat. Add the chicken pieces skin-side down and cook until golden brown, about 5 minutes. Flip the chicken over and brown the other side, about 5 minutes longer. You may have to work in two batches to not overcrowd the pan. Remove chicken and discard any excess olive oil.
Add the piperade and bring it to a simmer over medium heat. Return the chicken pieces to the pan, cover with the lid, and cook in your oven for 45 minutes, or until fully cooked.
Serve the chicken with something starchy like rice or even noodles to soak up all the flavorful juices.