The Art of Eating's Sautéed Chicken with Tomatoes and Olives 

[Photograph: Caroline Russock]

As always with our Cook the Book feature, we have five (5) copies of The Art of Eating to give away this week.

For our second recipe from Edward Behr's The Art of Eating Cookbook we're journeying once again to the south of France with this Provençal Sautéed Chicken with Tomatoes and Olives. Chicken is browned then left to simmer with a sauce of white wine, onions, and tomatoes that cooks down to a remarkably complex gravy. Rendered lardons and olives are thrown in at the last minute for bursts of big, salty flavor.

Why you should make this: The Provençal flavors of this dish are warm enough to brighten up a bleak winter evening, plus the tomatoey, olivey gravy is killer.

Next time we might think about: There's a variation on this dish that calls for subbing in anchovies for the lardons which sounds pretty good to us.

Adapted from The Art of Eating Cookbook by Edward Behr. Copyright © 2011. Published by University of California Press. Available wherever books are sold. All Rights Reserved.