Chicken Provencal Recipe
This Chicken Provencal recipe combines crisp-skinned chicken thighs with tomatoes, green olives, capers, white wine, and Herbes de Provence. Everything cooks in one skillet 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 Chardonnay or Sauvignon Blanc
- 200 g chopped tomatoes ½ can
- 150 g cherry tomatoes or grape tomatoes
- 90 g green olives pitted
- 2 tablespoons capers rinsed
- 4 sprigs fresh thyme or tarragon
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F / 200°C.
- Pat 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 chopped tomatoes. Return the chicken to the skillet, then arrange 150 g cherry tomatoes or grape tomatoes, 90 g 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 165°F (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
Keep the Skin Exposed: I arrange the tomatoes, olives, capers, and sauce around the chicken rather than over it so the browned skin stays above the liquid.
Choose a Dry White Wine: I use Chardonnay or Sauvignon Blanc because a dry wine balances the tomatoes without adding unwanted sweetness.
Use Both Tomato Textures: For me, the chopped tomatoes form the sauce while the cherry tomatoes retain their shape and provide distinct bites.
Use an Oven-Safe Skillet: Cooking everything in the same skillet preserves the browned bits and allows the pan to move directly into the oven.
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
