Chicken Provençal

Consider this braised chicken recipe your new favorite Sunday dinner.

This might be one of my favorite dishes to date. Crispy seared chicken, briny olives, sweet shallots, tomatoes, and artichokes all braised in a white wine sauce, this Chicken Provençal is an absolute crowd pleaser. With steps as easy as sear, add the ingredients, and roast, this classic dish is unbelievably easy and requires minimal work. This recipe is perfect to whip out when cooking for the family on Sunday or even when entertaining a small crowd.

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, 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 = chicken Provençal. I admit I don’t cook enough French food. For starters the cuisine is intimidating, so much of it is technical and 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 under an hour and the outcome is absolutely delicious.

WHAT YOU’LL 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 are going to sear the skin and get it nice and crispy, and bone-in because we are going to braise it in the oven. Typically, I like to give substitutions, so TECHNICALLY you can sub it out for chicken legs or leg quarters, but I highly advise you stick with thighs. If you go boneless, skin-less you are losing a lot of the fat and flavor, not to mention the braise time would be cut significantly, and sauce won’t have time to come together. If your chicken thighs are extra fatty, cut off a bit of the fat (not skin), before searing.
• Garlic – Fresh only!
• Flour – Used the thicken the sauce just a little. AP works here.
• 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.
• Shallots
• 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 it is off season grape tomatoes are a fantastic substitute. (As you can see I substituted).
• Artichokes – My favorite part of this dish. Buy whole 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 herbs de Provence. This version only calls for thyme. Fresh is preferred, but dried works as well.
• Parsley – Fresh.

TOOLS NEEDED

This recipe serves 5-6 which means you are going to need a large wide-bottom pan to fit it all. Below are my two recommendations, however any wide slightly deep pan works, just make sure you pick something that is oven proof.

Le Creuset Braiser – If you have been following for sometime, then you know that this is my go-to for the majority of my dishes. The wide bottom allows for plenty of space for searing, and the sizable lip makes it perfect for constructing a sauce. This pan is a great vehicle for this dish. 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 skin 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 PROVENCAL

Sear the Chicken – Place the pan on the stove over medium 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.

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. Salt to taste, I roughly add about 1/2 tsp of salt, but depending on how salty the broth is will dictate how much you need.

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.

Roast- Place the whole pan, uncovered, in a 400 F degree oven for 40-45 minutes. Remove and top with fresh parsley.

This dish is screaming for crusty bread. However, If you are looking to make this even more substantial it also tastes amazing on top of my everyday Vermicelli Rice.

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 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.

Looking for more chicken? I have a few for you.

Garlic Parmesan Chicken Thighs
Harissa Honey Chicken
Sesame Cornflake Chicken Cutlets