Chicken Provençal is a classic dish that embodies the flavors of southern France, featuring a delightful combination of tomatoes, garlic, rosemary, olives, and a hint of anchovy paste to enrich the sauce. This recipe involves braising chicken, which is first browned and then simmered with the aromatic ingredients to create a rich and deeply flavored stew. The process is straightforward, making it an accessible yet sophisticated option for a meal that’s both comforting and imbued with the essence of Provence. Serve it with simple roasted new potatoes or boiled green beans to complement the gutsy flavors of the dish.
Ingredients:
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
3 to 4 sprigs fresh thyme or 1 tablespoon dried thyme
12 cloves garlic, peeled
6 medium shallots, peeled and halved
2 pints cherry tomatoes
½ cup halved and pitted dates
1 cup green olives, pitted
1 cup dry white wine (such as Sauvignon Blanc)
4 cups cooked rice, for serving (optional)
4 cups cooked polenta, for serving (optional)
4 cups mashed potatoes, for serving (optional)
Crusty bread, for serving (optional)
Directions:
Preheat the oven to 400°F with a rack in the lower third of the oven. Season the chicken all over with salt and pepper.
Heat the oil in a large ovenproof pan over medium-high heat. Once the oil is glistening, add the chicken, skin sides down, and cook undisturbed for 4-5 minutes, or until golden brown.
Flip the chicken and arrange the thyme, garlic, shallots, tomatoes, dates, and olives around the chicken. Pour in the wine and bring to a simmer.
Cover and transfer to the oven. Cook until the chicken registers 165°F on an instant-read thermometer, about 60 minutes.
Serve over rice, polenta, or mashed potatoes with crusty bread alongside, if using.
Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Servings: 4 | Calories: 547 kcal