Easy Chicken Provencal
This Chicken Provençal is a dish that’s as delightful to make as it is to eat. Picture this: juicy chicken thighs, infused with the rustic flavors of green olives and cherry tomatoes, all brought to life with a splash of white wine and a hearty helping of garlic. It’s like a cozy trip to the French countryside, reminding me of classics like coq au vin and chicken fricassee, but with a simpler, homestyle twist. This recipe brings the essence of French cuisine to your table, effortlessly blending sophistication with comfort.
Chicken thighs: These are great for braising, staying juicy and flavorful. If you prefer, you can substitute with chicken breasts, but keep in mind they might be a bit less moist. Herbes de Provence: This is a classic French herb blend that adds depth. If you can’t find it, a mix of dried thyme, rosemary, and oregano works well too. Olive oil: Opt for a good quality olive oil. Onion: Adds sweetness and depth. Shallots are a great substitute for a milder flavor. Garlic: I recommend lots of fresh garlic. Dry white wine: This deglazes the pan and adds acidity. If you don’t cook with alcohol, use chicken broth with a bit of lemon juice. Cherry tomatoes: They add sweetness and a bit of tang. You can also use diced regular tomatoes. Chicken broth: Always opt for a low sodium broth. Green olives: In Provence, where olive trees are in abundance, they make amazing olive oil. But in our dish here, they bring in a nice briny contrast. Capers: They add a burst of tangy flavor. Lemon zest: For a fresh, citrusy lift at the end. Fresh parsley: It’s for garnish, adding a fresh touch.
To make something Provençal means to cook in the style of Provence, a region in Southern France known for its simple, rustic, and flavorful dishes. This Chicken Provençal recipe captures that essence, using ingredients and techniques characteristic of this beloved culinary region. Start by seasoning your chicken thighs with a good sprinkle of salt, pepper, and herbes de Provence. Now, heat up some olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down first. Brown them nicely on both sides to lock in those juices. Once they’re golden, take them out of the skillet and set them aside. In the same skillet, sauté the onion until it’s soft and sweet, then add the garlic and cook for just another minute. Pour in the white wine, and let it bubble away, scraping up the tasty bits from the bottom of the pan. Now, toss in the cherry tomatoes. Give them a few minutes to soften and start to burst – they’ll release their lovely juices into the sauce. Return the browned chicken to the skillet, and add the chicken broth. Don’t forget to throw in the green olives, capers, and an extra sprinkle of herbes de Provence. Bring it all to a gentle simmer, cover, and let it cook for about 30 minutes. Once the chicken is cooked through and tender, it’s time to sprinkle some lemon zest and some freshly chopped parsley.
Storage
You can store leftover Chicken Provençal in an airtight container in the refrigerator for up to 3-4 days. It freezes beautifully too! Just let it cool completely, transfer it to a freezer-safe container, and it’ll keep well for up to 3 months. Reheat it gently on the stove or in the oven.
More French Recipes To Try
French Onion Soup Classic French Cassoulet Grape Clafoutis Sole Meuniere Beef Bourguignon
