Chicken Provençal
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Savor the essence of Provence with my Chicken Provençal, where green olives and cherry tomatoes meet a generous amount of garlic and herbes de Provence simmered in a delicate white wine sauce.
Easy Chicken Provencal
This Chicken Provençal is a dish that’s as delightful to make as it is to eat. Picture this: juicy chicken thighs, infused with the rustic flavors of green olives and cherry tomatoes, all brought to life with a splash of white wine and a hearty helping of garlic. It’s like a cozy trip to the French countryside, reminding me of classics like coq au vin and chicken fricassee, but with a simpler, homestyle twist. This recipe brings the essence of French cuisine to your table, effortlessly blending sophistication with comfort.
Pro Tip
Don’t rush the browning of the chicken thighs. This step is crucial as it not only adds a beautiful golden color but also develops deep, rich flavors in the dish.
- Chicken thighs: These are great for braising, staying juicy and flavorful. If you prefer, you can substitute with chicken breasts, but keep in mind they might be a bit less moist.
- Herbes de Provence: This is a classic French herb blend that adds depth. If you can’t find it, a mix of dried thyme, rosemary, and oregano works well too.
- Olive oil: Opt for a good quality olive oil.
- Onion: Adds sweetness and depth. Shallots are a great substitute for a milder flavor.
- Garlic: I recommend lots of fresh garlic.
- Dry white wine: This deglazes the pan and adds acidity. If you don’t cook with alcohol, use chicken broth with a bit of lemon juice.
- Cherry tomatoes: They add sweetness and a bit of tang. You can also use diced regular tomatoes.
- Chicken broth: Always opt for a low sodium broth.
- Green olives: In Provence, where olive trees are in abundance, they make amazing olive oil. But in our dish here, they bring in a nice briny contrast.
- Capers: They add a burst of tangy flavor.
- Lemon zest: For a fresh, citrusy lift at the end.
- Fresh parsley: It’s for garnish, adding a fresh touch.
To make something Provençal means to cook in the style of Provence, a region in Southern France known for its simple, rustic, and flavorful dishes. This Chicken Provençal recipe captures that essence, using ingredients and techniques characteristic of this beloved culinary region.
Start by seasoning your chicken thighs with a good sprinkle of salt, pepper, and herbes de Provence. Now, heat up some olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down first. Brown them nicely on both sides to lock in those juices. Once they’re golden, take them out of the skillet and set them aside.
In the same skillet, sauté the onion until it’s soft and sweet, then add the garlic and cook for just another minute.
Pour in the white wine, and let it bubble away, scraping up the tasty bits from the bottom of the pan. Now, toss in the cherry tomatoes. Give them a few minutes to soften and start to burst – they’ll release their lovely juices into the sauce.
Return the browned chicken to the skillet, and add the chicken broth. Don’t forget to throw in the green olives, capers, and an extra sprinkle of herbes de Provence. Bring it all to a gentle simmer, cover, and let it cook for about 30 minutes.
Once the chicken is cooked through and tender, it’s time to sprinkle some lemon zest and some freshly chopped parsley.
How To Serve
I love to serve this Chicken Provencal over some buttered noodles and some crusty bread to soak up all that delicious sauce, but here are a few more suggestions:
Mashed Potatoes
Green Bean Almondine
Easy Tossed Salad
Instant Pot Mashed Cauliflower
Frequently Asked Questions
What type of wine works best in Chicken Provençal?
For this dish, I recommend using a dry white wine like a Chardonnay or Sauvignon Blanc. You want something that adds a bit of acidity but won’t overpower the delicate flavors of the chicken and herbs.
Can I make Chicken Provençal ahead of time?
Yes, you can! In fact, it tastes even better the next day as the flavors have more time to meld together. Just reheat it gently on the stove or in the oven before serving.
Is it possible to use boneless chicken thighs instead?
Absolutely! While bone-in chicken thighs add more flavor, you can use boneless thighs if you prefer. Just keep in mind that the cooking time might be a bit shorter.
Expert Tips
- Sear the Chicken Well: Make sure to get a good, even sear on the chicken thighs. This not only adds flavor but also creates a beautiful color.
- Understand the Art of Braising: Braising the chicken slowly in liquid is key. It allows the meat to become tender and absorb all the wonderful flavors of the sauce.
- Don’t Skimp on Garlic: Garlic adds a foundational flavor. Be generous to ensure the dish has that authentic Provençal taste.
- Use Fresh Herbs for Garnish: Adding fresh parsley or thyme at the end brightens the dish and adds a pop of fresh flavor.
Storage
You can store leftover Chicken Provençal in an airtight container in the refrigerator for up to 3-4 days. It freezes beautifully too! Just let it cool completely, transfer it to a freezer-safe container, and it’ll keep well for up to 3 months. Reheat it gently on the stove or in the oven.
More French Recipes To Try
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Chicken Provençal
Video
Ingredients
- 8 chicken thighs (bone-in and skin-on)
- salt and pepper (to taste)
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
- 1 large onion (thinly sliced)
- 4 cloves garlic (minced)
- ½ cup dry white wine
- 2 cups cherry tomatoes (1 can)
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup green olives (pitted)
- 2 tablespoons capers (rinsed and drained)
- zest of 1 lemon
- fresh parsley (chopped for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken thighs with salt, pepper, and a sprinkle of herbes de Provence. In a large skillet, heat olive oil over medium-high heat. Brown the chicken on both sides, then set aside.
- In the same skillet, sauté the onion until soft. Add garlic and cook for an additional minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add the cherry tomatoes to the skillet. Cook for a few minutes until they start to soften and burst, releasing their juices.
- Return the chicken to the skillet. Add chicken broth, olives, capers, and additional herbes de Provence. Bring to a simmer, then cover and cook for 25-30 minutes.
- Once the chicken is cooked through, sprinkle lemon zest over the top. Adjust seasoning as needed.
- Garnish with fresh parsley before serving with a crusty baguette, pasta, polenta or a green salad.
Equipment
Notes
- If you’re using boneless chicken thighs, reduce the cooking time slightly to avoid drying them out.
- For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of lemon juice.
- Feel free to adjust the amount of garlic and herbs to suit your taste.
- The dish can be made ahead and refrigerated, as the flavors deepen and meld beautifully overnight.
- Serve with your choice of side—bread, pasta, or a fresh salad complements this dish wonderfully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
