Name: Chicken Provençal Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: French
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; 4 cups cooked polenta; 4 cups mashed potatoes; Crusty bread

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Introduction

Chicken Provençal is a flavorful, rustic dish inspired by the sunny south of France. It combines tender chicken thighs with fragrant herbs, garlic, olives, and sweet dates, all simmered in white wine for a rich, comforting meal. Perfect for a cozy dinner, this recipe is both satisfying and elegant.

A white pot filled with cooked chicken thighs that have golden brown, crisp skin, placed on top. Around and under the chicken are light brown cooked onions with a soft texture, whole green olives with a smooth and shiny surface, and dark brown olives with a wrinkled texture. There are also small bright red cooked cherry tomatoes scattered throughout. The dish has a light broth that glistens and holds all the ingredients together. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat the oven to 400°F with a rack positioned in the lower third of the oven.
Step 2: Season the chicken all over with kosher salt and freshly cracked black pepper.
Step 3: Heat the olive oil in a large ovenproof pan over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down and cook undisturbed for 4-5 minutes until the skin is golden brown.
Step 4: Flip the chicken and arrange the thyme, garlic cloves, halved shallots, cherry tomatoes, dates, and green olives around the chicken in the pan.
Step 5: Pour in the white wine and bring the mixture to a simmer.
Step 6: Cover the pan and transfer it to the preheated oven. Cook until the chicken reaches an internal temperature of 165°F on an instant-read thermometer, about 60 minutes.
Step 7: Serve the chicken and sauce over cooked rice, polenta, or mashed potatoes, with crusty bread on the side if desired.

Tips & Variations

For extra crispy skin, pat the chicken dry with paper towels before seasoning.
Substitute dried thyme with fresh rosemary for a different herbal flavor.
Use kalamata or black olives if green olives aren’t available; they add a deeper taste.
Adding a splash of lemon juice before serving brightens the flavors.
This dish is delicious served with crusty French bread to soak up the sauce.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in a microwave until warmed through. The flavors often deepen after resting, making leftovers especially tasty.

How to Serve

The image shows a pan filled with golden-brown cooked chicken thighs that have crispy skin with some charred spots. Around the chicken, there are whole green olives, glazed garlic cloves, red cherry tomatoes, and soft brown dates, all mixed in a light olive oil sauce. There are also caramelized onion slices placed between the chicken pieces. Small green parsley leaves are scattered on top for a fresh touch. The white pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used but may require shorter cooking time. Adjust accordingly and check doneness with a thermometer.

What can I substitute for dry white wine?

If you prefer not to use wine, substitute with low-sodium chicken broth mixed with a tablespoon of white wine vinegar or lemon juice to maintain acidity.