Chicken Provencal Recipe
Chicken Provençal is a rustic French chicken recipe from the Provence region made with garlic, tomatoes, olives, herbs, and olive oil. This one-pan chicken dinner develops a rich sauce as the chicken cooks, making it a classic Mediterranean-style comfort meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil
- 1 tablespoon Herbes de Provence
- 6 shallots peeled and quartered
- 8 cloves garlic peeled and halved
- 240 ml dry white wine Chardonnay or Sauvignon Blanc
- 200 g chopped tomatoes ½ can
- 150 g cherry tomatoes or grape tomatoes
- 90 g green olives pitted
- 2 tablespoon capers rinsed
- 4 sprigs fresh thyme or tarragon
- Fresh Parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon of salt and ¼ teaspoon of black pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Place the chicken skin side down and cook undisturbed for 8–10 minutes, until the skin turns golden and crisp. Flip and brown the other side for about 3 minutes, then remove and set aside.
- In the same skillet, add the shallots and garlic, seasoning with the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the Herbes de Provence. Sauté for 2–3 minutes until softened and fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for another 2–3 minutes.
- Stir in the chopped tomatoes, then return the chicken thighs to the skillet along with the cherry tomatoes, olives, and capers. Nestle the thyme sprigs between the pieces of chicken.
- Transfer the skillet to the oven and roast for 30–35 minutes, until the chicken is tender and fully cooked.
- Remove from the oven, discard the herb sprigs, and sprinkle with fresh parsley before serving.
Notes
Sear the Skin Properly: I like to let the chicken cook undisturbed so the skin turns deeply golden and crisp.
Deglaze the Pan: When I pour in the wine, I always scrape up the browned bits; they give the sauce so much flavor.
Use Both Kinds of Tomatoes: I love mixing chopped and cherry tomatoes for a sauce that’s both rich and fresh.
Rest Before Serving: I let the chicken sit for a few minutes before plating so the juices stay inside and the meat stays tender.
Nutrition
Calories: 471kcal | Carbohydrates: 11g | Protein: 25g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1057mg | Potassium: 561mg | Fiber: 2g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3mg
