Chicken Provençal
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.
Servings 5 people
Ingredients
- 5-6 chicken thighs skin-on, bone-in
- 6 garlic cloves minced
- 2 tbsp flour
- 3/4 cup dry white wine
- 2 cups chicken broth
- 4 shallots sliced in half
- 1 1/2 cups cherry tomatoes or grape tomatoes
- 2 cans whole artichokes cut in half
- 3-4 sprigs thyme
- 2 tbsp fresh parsley chopped
- salt
- 12 oz Castelvetrano olives (6 oz dr wt)
Instructions
- Preheat the oven to 400℉.
- Prep the chicken by cutting away any excess fat (not skin) and seasoning with a heavy pinch of salt on both sides (approx 1/2 teaspoon ttl).
- Place the pan on the stove over medium heat. Add 1 - 1 1/2 tablespoons of olive oil to the pan. Once hot place the chicken skin side down and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
- Flip and cook the other side for 5 minutes. Remove from the pan and place on the side.
- Lower the heat and allow the pan to cool down for 1-2 minutes.
- Add the garlic and cook for 2-3 minutes until soft and fragrant.
- 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.
- Place the chicken back in the pan skin side up. Layer in the tomatoes, shallots, artichokes, and olives. Top with thyme.
- Roast for 40-45 minutes until chicken is cooked and skin is crispy. Top with fresh chopped parsley and serve.