Description
Chicken Provençal is a classic French dish featuring tender, bone-in chicken thighs simmered in a flavorful sauce of cherry tomatoes, olives, capers, and fragrant herbes de Provence. This rustic skillet meal offers a perfect balance of savory and bright lemon notes, ideal for a comforting yet elegant 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 Aromatics
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups cherry tomatoes (1 can), undrained
Liquids and Flavorings
- ½ cup dry white wine
- ½ cup low-sodium or no-sodium chicken broth
- ½ cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown Chicken: Season the chicken thighs generously with salt, black pepper, and herbes de Provence. Heat olive oil in a large skillet over medium-high heat and brown the chicken on both sides until golden, about 5 minutes per side. Once browned, remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Add Tomatoes: Pour in the dry white wine, scraping the browned bits from the bottom of the skillet to incorporate all the flavors. Add the cherry tomatoes with their juices and cook until the tomatoes soften, about 5 minutes.
- Simmer Chicken: Return the browned chicken thighs to the skillet. Add the chicken broth, pitted green olives, rinsed capers, and an extra sprinkle of herbes de Provence. Bring the mixture to a gentle simmer, cover with a lid, and cook for 25 to 30 minutes, or until the chicken is fully cooked and tender.
- Finish and Serve: Remove the lid and sprinkle the dish with fresh lemon zest. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve warm alongside a crusty baguette, pasta, polenta, or a fresh green salad for a complete meal.
Notes
- Use bone-in, skin-on thighs for best flavor and moisture.
- You can substitute canned cherry tomatoes with fresh ones in season.
- Dry white wine can be replaced with extra chicken broth if preferred.
- Make sure to rinse capers to reduce excess saltiness.
- This dish pairs well with crusty bread or creamy polenta to soak up the flavorful sauce.
