Description
Chicken Provençal is a classic French dish featuring bone-in, skin-on chicken thighs cooked with garlic, shallots, cherry tomatoes, olives, and a hint of thyme. Simmered in dry white wine and roasted to perfection, this flavorful and aromatic recipe makes a comforting and elegant meal served over rice, polenta, or mashed potatoes.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Aromatics
- 12 cloves garlic, peeled
- 6 medium shallots, peeled and halved
- 2 pints cherry tomatoes
Additional Ingredients
- ½ cup halved and pitted dates
- 1 cup green olives, pitted
- 1 cup dry white wine (such as Sauvignon Blanc)
Optional for Serving
- 4 cups cooked rice
- 4 cups cooked polenta
- 4 cups mashed potatoes
- Crusty bread
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven to prepare for roasting the chicken.
- Season Chicken: Thoroughly season the chicken thighs all over with kosher salt and freshly cracked black pepper to enhance flavor.
- Sear Chicken: Heat the extra-virgin olive oil in a large ovenproof pan over medium-high heat. Once the oil is shimmering, place the chicken thighs skin side down. Cook without moving them for 4 to 5 minutes until the skin turns golden brown and crispy.
- Add Aromatics and Vegetables: Flip the chicken pieces. Surround them with fresh thyme sprigs (or dried thyme), peeled garlic cloves, halved shallots, cherry tomatoes, halved dates, and pitted green olives for a rich blend of flavors.
- Deglaze and Simmer: Pour in the dry white wine and bring the mixture to a gentle simmer on the stovetop to meld flavors and start the cooking process.
- Oven Roasting: Cover the pan and transfer it to the preheated oven. Roast the chicken for approximately 60 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (75°C), ensuring the chicken is fully cooked and tender.
- Serve: Remove the pan from the oven and serve the chicken and vegetables over your choice of cooked rice, polenta, or mashed potatoes. Crusty bread on the side is optional but recommended to soak up the savory sauce.
Notes
- Use bone-in, skin-on chicken thighs for juicier, more flavorful results.
- Dry white wine such as Sauvignon Blanc enhances the dish’s acidity and aroma.
- If you don’t have an ovenproof pan, transfer the chicken and vegetables to a baking dish before roasting.
- Cooking time may vary slightly depending on oven and chicken size; always check internal temperature for safety.
- Serve with crusty bread to enjoy the delicious sauce fully.
Nutrition
- Serving Size: 1 chicken thigh with accompaniments (approx. 200g)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
