Description
Chicken Provençal is a classic French-inspired dish featuring tender, bone-in chicken thighs simmered in a flavorful sauce of tomatoes, olives, capers, and white wine. This recipe combines aromatic herbs de Provence with fresh garlic, onions, and lemon zest to create a comforting, rustic meal perfect for a family dinner or special occasion. The chicken is first browned to lock in flavor, then gently simmered until perfectly cooked in a savory Mediterranean sauce.
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 Sauce
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 2 cups cherry tomatoes (1 can), undrained
- ½ cup low-sodium or no-sodium chicken broth
- ½ cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Brown Chicken: Season the chicken thighs generously with salt, black pepper, and herbes de Provence. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and brown them on both sides until golden and crisp. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onions and cook over medium heat until they soften and become translucent. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and Add Tomatoes: Pour in the dry white wine while scraping the bottom of the skillet to lift up all the flavorful browned bits. Add the undrained cherry tomatoes to the skillet and cook until the tomatoes begin to soften, releasing their juices into the sauce.
- Simmer Chicken: Return the browned chicken thighs to the skillet nestled into the tomato mixture. Add the chicken broth, green olives, capers, and an extra sprinkle of herbes de Provence. Bring everything to a gentle simmer, then cover the skillet. Cook for 25 to 30 minutes until the chicken is cooked through and tender.
- Finish and Serve: Remove the lid and sprinkle the sauce with fresh lemon zest. Taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley before serving. This dish pairs beautifully with crusty baguette, pasta, creamy polenta, or a fresh green salad.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture for this dish, but boneless thighs can be used as a substitute; just reduce cooking time slightly.
- If dry white wine is not available, you may substitute with chicken broth or vermouth for similar flavor.
- Use low-sodium chicken broth to control salt levels and keep the dish balanced since olives and capers contribute salty elements.
- The recipe can be prepared up to the simmering step, refrigerated, and finished just before serving by reheating gently.
- For a thicker sauce, remove the lid during the last 5 minutes of cooking to allow some liquid to evaporate.
