Chicken Provençal Recipe
Chicken Provençal is a rustic French dish featuring bone-in, skin-on chicken thighs braised in a flavorful sauce of garlic, shallots, cherry tomatoes, olives, and white wine. Infused with fresh thyme and sweet dates, this hearty recipe combines savory and slightly sweet elements for a comforting meal perfect served over rice, polenta, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Chicken
- 8 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
Aromatics and Vegetables
- 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
Liquids
- 1 cup dry white wine (such as Sauvignon Blanc)
Serving Suggestions (optional)
- 4 cups cooked rice
- 4 cups cooked polenta
- 4 cups mashed potatoes
- Crusty bread
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven to prepare for roasting.
- Season the chicken: Generously season the chicken thighs all over with kosher salt and freshly cracked black pepper to enhance the flavor of the meat.
- Sear the chicken: Heat extra-virgin olive oil in a large ovenproof pan over medium-high heat until shimmering. Place the chicken thighs skin-side down into the pan, cooking undisturbed for 4 to 5 minutes until the skin is beautifully golden brown and crispy.
- Add aromatics and vegetables: Flip the chicken thighs. Around the chicken, arrange fresh thyme sprigs, peeled garlic cloves, halved shallots, cherry tomatoes, halved dates, and pitted green olives. This combination will create a rich, flavorful base.
- Deglaze with white wine: Pour in the dry white wine, bringing the mixture to a gentle simmer on the stove to allow the flavors to meld and slightly reduce before roasting.
- Braise in the oven: Cover the pan and transfer it to the preheated oven. Cook for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) as checked with an instant-read thermometer, ensuring tender, fully cooked chicken.
- Serve: Serve the chicken and its fragrant sauce over a bed of cooked rice, creamy polenta, or smooth mashed potatoes. Accompany with crusty bread if desired to soak up the delicious juices.
Notes
- Bone-in, skin-on chicken thighs are recommended for the best flavor and juiciness.
- Use an ovenproof pan to easily transfer from stovetop to oven.
- If you prefer a less sweet flavor, reduce the amount of dates or omit them entirely.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc, which complements the Provencal herbs and garlic.
Keywords: Chicken Provençal, French chicken recipe, braised chicken, thyme chicken, Provencal herbs, chicken with tomatoes and olives
Find it online: https://annakocht.com/chicken-provencal-recipe/
