Description
Chicken Provençal is a flavorful French-inspired dish featuring tender, bone-in chicken thighs simmered with garlic, onions, cherry tomatoes, olives, and capers, infused with herbes de Provence and brightened with lemon zest. This rustic skillet-cooked recipe offers a perfect balance of savory and tangy flavors, making it an ideal comforting meal served with crusty bread or pasta.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups cherry tomatoes (1 can), undrained
Liquids and Additional Flavorings
- ½ cup dry white wine
- ½ cup low-sodium or no-sodium chicken broth
- ½ cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
Garnish
- Fresh parsley, chopped
Instructions
- Brown Chicken: Season chicken thighs with salt, black pepper, and herbes de Provence evenly. Heat olive oil in a large skillet over medium-high heat and brown the chicken on both sides until golden, about 5 minutes per side. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onion and sauté over medium heat until softened and translucent, about 5 to 7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Add Tomatoes: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Add the undrained cherry tomatoes and cook until softened, about 5 minutes.
- Simmer Chicken: Return the browned chicken thighs to the skillet. Add chicken broth, pitted green olives, rinsed capers, and any remaining herbes de Provence. Bring the mixture to a gentle simmer, cover the skillet, and cook for 25-30 minutes or until the chicken is cooked through and tender.
- Finish and Serve: Sprinkle the dish with fresh lemon zest, taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley. Serve hot with a crusty baguette, cooked pasta, polenta, or a green salad alongside.
Notes
- For best flavor, use bone-in, skin-on chicken thighs as they remain juicy and add richness.
- Low-sodium broth is recommended to control saltiness as olives and capers contribute saltiness.
- White wine can be substituted with extra chicken broth if preferred.
- This dish pairs wonderfully with crusty bread for soaking up the savory sauce.
- Feel free to add other Provençal herbs like thyme or rosemary to enhance depth of flavor.
