Description
Chicken Provençal is a classic French dish featuring tender, bone-in, skin-on chicken thighs simmered with aromatic herbs, garlic, olives, capers, and cherry tomatoes in a flavorful white wine sauce. This one-pan recipe blends rustic Provencal flavors with a rich, comforting sauce perfect for a hearty family dinner.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 2 cups cherry tomatoes (1 can), undrained
- ½ cup low-sodium or no-sodium chicken broth
- ½ cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Brown Chicken: Season chicken thighs generously with salt, black pepper, and herbes de Provence. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and brown on both sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add thinly sliced onions and cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Deglaze and Add Tomatoes: Pour in the dry white wine, scraping the bottom of the skillet to loosen browned bits. Let the wine reduce slightly, then add cherry tomatoes with their juices. Cook until the tomatoes soften and start to break down, about 5-7 minutes.
- Simmer Chicken: Return the browned chicken thighs to the skillet, skin side up. Add chicken broth, pitted green olives, rinsed capers, and an extra pinch of herbes de Provence. Bring the mixture to a gentle simmer, cover with a lid or foil, and cook for 25-30 minutes until the chicken is fully cooked and tender.
- Finish and Serve: Uncover and sprinkle the dish with freshly grated lemon zest. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve warm alongside crusty baguette, pasta, creamy polenta, or a fresh green salad.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy during cooking.
- Substitute dry white wine with non-alcoholic white grape juice or additional chicken broth if preferred.
- Ensure olives are pitted to avoid any unexpected bites.
- Herbes de Provence can be made at home by combining thyme, rosemary, oregano, marjoram, and lavender.
- This dish pairs wonderfully with crusty bread to soak up the delicious sauce.
