Chicken Provençal
A rustic French dish with tender chicken thighs simmered in a fragrant sauce of tomatoes, garlic, olives, and herbs, perfect for easy weeknight dinners and healthy comfort food.
Ingredients
- 8 pieces bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 6 cloves garlic, peeled and smashed
- 4 medium shallots, halved
- 1 pint cherry tomatoes
- 1/2 cup green or black olives, pitted
- 1 cup dry white wine
- 1 tablespoon capers (optional)
- 1 teaspoon dried thyme or 4 fresh thyme sprigs
- 1 teaspoon dried rosemary or 2 fresh rosemary sprigs
- 1/4 teaspoon red pepper flakes (optional)
- to taste salt and freshly ground black pepper
- for garnish fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken skin-side down and cook 5–6 minutes until golden brown.
- Flip chicken and cook another 3–4 minutes. Remove from pan and set aside.
- Reduce heat to medium. Add garlic and shallots to the pan and cook for 2–3 minutes until fragrant.
- Pour in white wine, scraping up browned bits from the pan.
- Add cherry tomatoes, olives, capers, thyme, rosemary, and red pepper flakes. Stir to combine.
- Nestle chicken thighs back into the pan skin-side up.
- Transfer skillet to the oven and roast uncovered for 35–40 minutes, until chicken is cooked through and skin is crisp.
- Remove from oven, let rest 5 minutes. Garnish with fresh parsley and serve hot.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 7gProtein: 26gFat: 20gSaturated Fat: 5gCholesterol: 90mgSodium: 540mgFiber: 2gSugar: 3g
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