Chicken Provençal with Tomatoes and Olives
Green and black olives, tomatoes, shallots, white wine, capers, and garlic create a very fragrant, flavorful braised chicken Provençal highlighted with the bight aromas of herbes de Provence. This version features bone-in, skin-on chicken thighs for maximum flavor, but you can use any chicken cut, provided the cooking time is adjusted accordingly.
Servings: 6
Calories: 213kcal
Equipment
Ingredients
- 6 Chicken Thighs bone-in, skin-on
- 2 tbsp Extra Virgin Olive Oil divided
- 4 cloves Garlic minced
- 2 small Shallots (or 1 large) chopped
- ¼ cup Dry White Wine 1/3
- ⅓ cup Niçoise Olives drained and halved
- ⅓ cup Green Olives drained and halved
- 1 pint Grape Tomatoes halved
- 1 tsp capers rinsed and pat dry
- 1 tsp Herbes de Provence
- ½ cup Chicken Broth low sodium
- 2 tbsp Fresh Parsley chopped
- 1 large Lemon sliced and then cutinto small wedges
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 425°F.
- Add one tablespoon of extra virgin olive to a large cast-iron skillet set over medium-high heat. Lightly season chicken thighs with salt and black pepper and add to a hot skillet. Cook until the skin is nicely browned and releases easily from the bottom of the skillet, approximately 5-6 minutes.
- Flip and cook for another 4-5minutes on the remaining side. Transfer chicken to a platter and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add garlic and shallot and sauté, stirring continually, for 1-2 minutes or just until the shallot softens and develops some color.
- Add the white wine and deglaze the skillet by gently scraping it with a plastic or wooden spatula to release any browned bits from the bottom.
- Add the olives, tomatoes, capers, herbes de Provence, and chicken broth to the skillet and stir to combine. Cook, stirring occasionally, just until heated through, approximately 1-2minutes.
- Remove from heat and nestle the chicken thighs in amongst the olive and tomato mixture. Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until an instant-read thermometer reads just over 160°F when inserted into the thickest part of the meat (but not touching the bone).
- Remove from the oven and loosely cover the skillet with foil for 5 minutes.
- Sprinkle with the chopped parsley and the lemon wedges before serving.
Notes
Tips on how to make the best Chicken Provençal
- I recommend using bone-in, skin-on chicken thighs for maximum flavor. However, you may use any chicken cut (with or without the skin), provided the cooking time is adjusted accordingly.
- Remove the chicken pieces from the refrigerator at least 1 hour before cooking to allow them to get to room temperature.
- Pat dry the chicken thoroughly, which will bring extra-crisp skin when cooking.
- For food safety, cook the chicken to temperature rather than by time. Check with an instant-read thermometer after 15 minutes and adjust the final cook time accordingly. When the chicken comes out of the oven, the chicken should be at 160°F or a bit above that temperature. The temperature will rise as it rests until it reaches the recommended safe temperature of 165°F.
- Final cook times vary due to the thickness of the cut, internal starting temperature, or oven variations.
- It is better to avoid sweet or fruity wines when cooking. Their aroma and taste can alter or overpower the ingredients' flavors and aromas of the recipe ingredients. For this particular dish, I used a Pinot Grigio.
Make-ahead tips and Storing leftovers
This chicken dish gets even more flavorful the next day while sitting in the sauce. You can make a double batch and refrigerate leftovers in an airtight container for 3-4 days. This will also freeze beautifully for a couple of months.Nutrition
Calories: 213kcal | Carbohydrates: 4g | Protein: 7.3g | Fat: 18.8g | Saturated Fat: 2.7g | Cholesterol: 21.1mg | Sodium: 553.1mg | Fiber: 1g | Sugar: 1.7g