Chicken Provencal Recipe
Golden chicken thighs roast with tomatoes, green olives, capers, and white wine in this Chicken Provencal recipe. Made in one skillet, it combines a savory herb sauce with tender chicken and is ready in one hour.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons 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 such as Chardonnay or Sauvignon Blanc
- 200 g canned chopped tomatoes
- 150 g cherry or grape tomatoes
- 90 g pitted green olives
- 2 tablespoons capers rinsed
- 4 sprigs fresh thyme or tarragon
- Chopped fresh parsley for garnish
Instructions
- Preheat the convection/fan oven to 200 °C.
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1 teaspoons kosher salt and ¼ teaspoon Freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large oven-safe skillet over medium heat. Arrange the chicken skin-side down and cook undisturbed for 8–10 minutes, until the skin is deeply golden and crisp. Flip and cook the other side for 3 minutes, then transfer the chicken to a plate.
- Add 6 shallots, cut in quarters,, and 8 cloves garlic, halved to the same skillet. Season with the remaining ½ teaspoons kosher salt, remaining ¼ teaspoon Freshly ground black pepper, and 1 tablespoon Herbes de Provence. Sauté for 2–3 minutes, until the shallots begin to soften.
- Pour in 240 ml dry white wine. Scrape the bottom of the skillet to release the browned bits, then simmer for 2–3 minutes.
- Stir in 200 g canned chopped tomatoes. Return the chicken to the skillet, skin-side up, then arrange 150 g cherry or grape tomatoes, 90 g pitted green olives, and 2 tablespoons capers around it. Keep the browned chicken skin above the sauce and nestle 4 sprigs fresh thyme between the pieces.
- Transfer the uncovered skillet to the oven. Roast the Chicken Provencal for 30–35 minutes, until the chicken is tender and reaches at least 74 °C in the thickest part without touching the bone.
- Remove the skillet from the oven and discard the herb sprigs. Sprinkle with chopped fresh parsley and serve with the tomato, olive, and white-wine sauce.
Notes
Choose a roomy skillet: Use an oven-safe skillet large enough to hold all six thighs in a single layer so the skin can make contact with the pan during searing.
Keep the skin exposed: Arrange the sauce and vegetables around the chicken rather than over it, and leave the skillet uncovered in the oven.
Use dry wine: Chardonnay or Sauvignon Blanc works well here. Avoid sweet wine, which changes the balance of the sauce.
Keep both tomato textures: Chopped tomatoes form the sauce, while cherry or grape tomatoes provide softened pieces throughout the skillet.
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
