This is one of the best things I've ever cooked or eaten...I took Daniel Boulud's recipe and adapted it slightly. It's one of those dishes that gives you more leftovers than you think it will, that tastes better than you think it will, that impresses your friends more than you think it will, and teaches you a lot about cooking in the process. In the photo you can see big chunks of potatoes, chicken pieces still on the bone (just barely), nicoise olives, red bell pepper...vive la provencal. Note: using canned tomatoes saves you some time and another dirty pot. When tomatoes aren't the feature of a dish, I see no problem using canned, even in summer. Chicken Provencal (adapted from Daniel Boulud's Cooking in New York City ) one 3- to 4-pound chicken, cut into 8 serving pieces 1/2 cup extra-virgin olive oil salt and freshly ground pepper 2 tablespoons all-purpose flour 8 spring onions, white part with 1/2-inch of green tops 1 red bell pepper, cut into 1/2-inch thick st...