Chicken Provencal Recipe

This Chicken Provencal recipe has my heart because it’s super simple yet tastes like a fancy restaurant dish, making my weeknight dinners feel special without the stress. Plus, the combination of aromatic herbs and rich Kalamata olives transports my taste buds straight to the Mediterranean, fulfilling my wanderlust cravings right from home!

I adore crafting recipes that whisk you off to another locale, and Chicken Provençal accomplishes just that. With chicken thighs on the bone, the dish’s star ingredient is aromatic garlic, best used in the abundance called for here.

Next comes a good splash of dry white wine. A rich, flavorful, and hearty sauce balances the three main elements: chicken, wine, and garlic.

The chicken is seasoned so well with fresh herbs like thyme and rosemary that it almost seems an afterthought that you’re supposed to notice the addition of Kalamata olives and capers in the sauce.

Ingredients

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 cup pitted Kalamata olives
• 1 tablespoon capers, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Both sides of the chicken thighs should be seasoned with salt and black pepper.

2. In a large frying pan, warm the olive oil over a medium-high flame. Add the chicken, skin-side down, and cook until the skin is a deep, golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken and set aside.

3. In the identical skillet, add the onion, which you should slice beforehand. Sauté this for 4-5 minutes until it has reached a softened state. Then add the garlic, which you should mince, and cook this mixture for another minute, until it gives off a fragrant smell.

4. Add the dry white wine to the skillet and stir to mix it with the other ingredients and to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it is reduced and concentrated somewhat.

5. Add the diced tomatoes, tomato paste, thyme, rosemary, and oregano to the bowl. Stir well and combine thoroughly.

6. Nestle the chicken thighs into the sauce and return them to the skillet. Reduce the heat to low, cover, and simmer until the chicken is cooked through, 20-25 minutes.

7. Put Kalamata olives and capers in the skillet. Stir them gently to integrate well into the sauce.

8. Keep simmering, leaving the pan uncovered, for a further 5 minutes, to allow the flavors to come together.

9. If needed, taste and adjust the seasoning with salt and pepper.

10. Before serving the Chicken Provencal, sprinkle it with freshly chopped parsley. Then, sit down and enjoy.

Equipment Needed

1. Large frying pan
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Mixing spoon
7. Slotted spatula or tongs
8. Bowl (for setting aside chicken)
9. Lid for frying pan or skillet
10. Spoon for tasting and adjusting seasoning

FAQ

• Can I use boneless chicken instead of bone-in for Chicken Provençal?Certainly! While you can use boneless chicken, it may cook faster, so the cooking time will need to be adjusted accordingly.
• What kind of dry white wine should I use?This recipe is made well with a Sauvignon Blanc or Pinot Grigio since they have balanced acidity.
• Can I make this dish ahead of time?Absolutely, Chicken Provençal can be prepared a day ahead. The dish’s taste becomes even deeper and richer after sitting a day in the cold.
• Are there alternatives to Kalamata olives?While you can substitute other olives, such as Castelvetrano, Kalamata infuses a distinct, traditional, briny flavor that’s hard to replace.
• Is fresh rosemary and thyme better than dried?You can utilize fresh herbs to obtain a more vibrant taste, but it’s important to adjust the quantity as their flavor can be really intense.
• How do I make this a complete meal?Attend to the dietary demands of hunger with this dish and round out the meal with:

  – hearty bread
  – creamy mashed potatoes
  – a tangle of fresh pasta

Substitutions and Variations

Chicken thighs that still have bones and skin: You can use boneless, skinless chicken thighs or chicken drumsticks instead, but the time needed to cook them may need to be adjusted.
Substitute with chicken broth or a mixture of apple cider vinegar and water for a non-alcoholic option.
Kalamata olives: If you cannot find Kalamata olives, you can use green olives or black olives instead.
Substituting fresh parsley for fresh basil or fresh cilantro provides a different flavor profile.
Kalamata olives, pitted: Substitute with canned artichoke hearts for a different flavor and texture.

Pro Tips

1. Crispy Skin Ensure the chicken skin is thoroughly patted dry before seasoning and searing. This helps achieve a crispier, golden-brown skin during the initial cooking process.

2. Deglazing When adding the white wine, use a wooden spoon to gently scrape up any browned bits stuck to the bottom of the pan. This step adds depth and richness to the sauce.

3. Herb Enhancement Toast the dried thyme, rosemary, and oregano in the pan for a minute before adding the liquid ingredients. This will help to release their essential oils and enhance their flavor.

4. Wine Selection Choose a quality dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio, as the flavor will be prominent in the dish.

5. Olive and Caper Addition Add the olives and capers closer to the end of the cooking time to retain their texture and briny flavor, which help balance the richness of the sauce.