My wife found this recipe several years ago on Epicurious. It is one of our favorite chicken recipes when I am not putting one on a rotisserie. This one we cooked in the oven but it can be cooked on your Weber in a large baking pan.
Couple of things we add to this recipe:
- we use organic chicken in this recipe as it cuts way down on the amount of chicken fat/grease produced in the broth.
- Instead of putting the rub ( minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil) "on" the chicken, I put the
mixture of ingredients beneath the skin. You can loosen the skin by working your hand between the skin and the meat.
- we use three onions instead of 1 the recipe calls for
- I also increase the amount of tomatoes used
- we add (2) large fennel bulbs (cut into quarters)
- we serve it over a bed of farro (rice can be used but we find farro has a richer, earthier flavor and absorbs more of the juices)
Here is a link to the Epicurious recipe:
https://www.epicurious.com/recipes/food/views/braised-chicken-with-tomatoes-and-olives-em-poulet-provencal-em-241766