Chicken Provençal

This might be one of my favorite dishes to date because the results exceed the effort level. If you can sear chicken, you can make this dish, making it a great recipe for advanced beginner to intermediate home cooks (if my husband can make this, you can make this). The results are lovely: crispy chicken, a well-developed wine sauce, and it’s a classic French dish so it’s sure to impress. It’s the perfect recipe to whip out when cooking for family on a Sunday or when entertaining a small crowd.

For some it’s the sauce, others it’s the sweet shallots and jammy tomatoes, but for me the winner of this Chicken Provençal is the crispy chicken skin. If you love this, but want other recipes for skin on chicken thighs consider making these Herb Roasted Chicken Thighs or these Garlic Parmesan Thighs.

What is Chicken Provençal?

Pronounced Chicken ‘Pro-ven-sall‘, this dish originates from southern France in the region of Provence, where France boarders Italy and the Mediterranean. This dish is delicate yet hearty, comforting yet elegant, and while there are many variations and tweaks to the dish there are a few things that hold. Seared bone-in chicken + white wine + briny elements, all braised and roasted.

I admit I don’t cook enough French food. For starters the cuisine is intimidating, so much of it is technical and let’s be real, I am not a technical cook. If you haven’t dabbled in French cooking, this is the recipe to start with. Its relatively easy, done in about an hour, a good recipe for beginners, and the outcome is absolutely delicious.

What you Need for Chicken Provençal

• Chicken – Bone-in, skin-on chicken thighs are the best cut for this dish, and one of the cheapest cuts you can buy at the store. Skin-on because we’re going to sear the skin and get it nice and crispy, and bone-in because we are going to braise it in the oven. If your chicken thighs are extra fatty, cut off a bit of the fat (not skin), before searing.
  • Substitution: TECHNICALLY you can sub out the thighs for chicken legs or leg quarters, but I highly advise you stick with thighs. Boneless, skin-less doesn’t work because of the cook time, not giving the sauce enough time to come together. Breasts also do not work for this recipe because of the lack of chicken fat.
• Garlic – Fresh only!
• All Purpose Flour – Used the thicken the sauce just a little.
• White Wine – Best rule of thumb get a dry white wine that you would drink. My recommendation is Sauvignon Blanc, it is my go-to whenever I need a nice dry white wine. Pinot Grigio is a little sweet here, but still works if you prefer that.
• Chicken Broth – Please don’t go reduced sodium, so much of the flavor comes from the chicken broth. I do like broth over chicken stock for this recipe.
• Shallots – Ah yes! the sweeter and more mild cousin to the onion. I do recommend trying to use shallots instead of onion, but I have tested it with one large yellow onion as well.
• Green Olives – I used Castelvetrano olives for this recipe. If you are unfamiliar with this variety they are easy to identify. Castelvetrano are bright green and are round in shape vs long like a Kalamata. These olives are mild and slightly buttery in flavor with a great bite. When cooked they hold their shape and for the most part maintain their texture making it the perfect variety for a braised dish.
• Cherry Tomatoes – Cherry tomatoes on the vine are preferred, however if making this off season grape tomatoes are a fantastic substitute.
• Artichokes – My favorite part of this dish. Buy whole canned or quartered canned. Stay away from pre-marinated jarred artichokes, and frozen artichokes. Unfortunately those can get mushy and we want them to retain their texture.
• Thyme – This recipe typically calls for herbes de Provence. This version only calls for thyme. Fresh herbs are preferred, but dried works in a pinch.
  • Additions: If you want to add additional herbs consider a touch of fresh oregano, and a sprig of fresh rosemary.
• Parsley – Fresh.

Tools Needed

This recipe serves 5-6 which means you are going to need a large wide-bottom pan or skillet to fit it all. Below are my two recommendations, however any wide slightly deep pan works, just make sure you pick something that can withstand 400°F.

Le Creuset Braiser – If you’ve been following for sometime, then you know that this is my go-to pan for the majority of my dishes. The wide bottom allows for plenty searing space, and the sizable lip makes it perfect for constructing a sauce. Keep in mind sometimes depending on how hot you get the pan and then amount of oil you use it is not the best non-stick pan, so sear the chicken with this in mind.

All Clad D3 Sunday Supper Pan – This is my most recent discovery, and I am obsessed. It has the same benefits of the braiser, but it is made with high quality (as you would expect from All-Clad) stainless steel which means you are going to get a crisp sear on that chicken skin. Dare I say this might be my new favorite one pot dinner pan.

How to Make Chicken Provençal

1. Sear the Chicken – Place the pan on the stove over medium high heat. If using stainless steel do not oil the pan, instead get the pan hot. You know it is hot enough when a bead of water dances across the pan vs. sizzles and evaporates. If using any other material pan add 1 – 1 1/2 tbsps of olive oil. Place the chicken skin side down, and let it cook undisturbed for 6-8 minutes until it is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the pan.

2. Remove + Start the Sauce – Turn the heat down to low, and allow the pan the cool for 1-2 minutes. Add the minced garlic, and cook for 2-3 minutes until it is soft and fragrant, but not brown. Add the flour and mix to combine. Cook the flour for a minute before deglazing the pan with the wine. Cook the wine for 3 minutes, then add the broth. Season with fresh cracked pepper and salt to taste, I roughly add about 1/2 tsp of kosher salt, but depending on how salty the broth is will dictate how much you need.

3. Add the Ingredients- Turn the heat off. Add the chicken back in with the skin side up. For reference the skin should not be submerged in sauce. If it is then your pan might be a tad too small, remove some broth. Layer in the shallots, tomatoes, artichokes, and olives. Top with thyme.

4. Roast- Place the whole pan, uncovered, in a 400°F degree oven for 40-45 minutes. Remove and top with fresh parsley. *Fully cooked chicken has the internal temperature of 165°F.

Recipe Video

Serving Suggestions

Chicken Provençal can be enjoyed on its own, preferably with a crusty baguette to sop up the sauce. If you’re looking to make the dish more substantial, consider pairing it with my everyday Vermicelli Rice. For a lighter, fresher option, Maroulosalata, Roasted Broccoli Salad, or Beet Salad with Greens are three great options.

Frequently Asked Questions

Storing / Reheating

Chicken Provençal can be stored in the fridge for 3-4 days in an airtight container. When ready to reheat place back in a 350°F degree oven until the chicken is warm and the skin has crisped up again. I do not recommend microwaving this dish, unless you don’t care for the skin.