Chicken Provençal

Chicken Provençal is one of those dishes that sounds fancy but is downright comforting and inviting. It’s got that magical mix of flavors that scream, “Come cozy up with me.” Imagine chicken legs simmering in a melody of tomatoes, wine, and herbs — it’s a rustic, countryside dream you can whip up in your very own kitchen. What makes it even more special is the effortless way it brings that aromatic Provençal flair. Trust me, once you try this, stepping into the world of charming French countryside cuisine becomes your reality even in the middle of your bustling kitchen.

Here’s a little secret: my husband’s first love might be me, but Chicken Provençal comes in a very close second. The leftover debates are fierce battles, and my kids think I should make it every single week. It started as my go-to “Wow factor but still laid-back” dinner and evolved into a serious family staple. There was this one night — a small snowstorm raged outside. We huddled up in our dining nook, and this dish just brought the warm hearth vibes right to our table. Pure magic.

How to Make It

So, you start off by browning the chicken. You want that skin crispy, making it happy in its golden glow. Then come the onions and garlic — the aromatic heart. Tomatoes follow, joining the party along with white wine and herbs until it practically sings. Your kitchen will smell like a dream, and someone might magically offer to help with dishes (hey, they owe you). Give it a stir here and there; just imagine you’re leisurely cooking with a glass of wine in hand.

✔Ingredient Notes

– Chicken Legs: The legs really hold the flavor, but I’ve used thighs too. Both work wonders and make the dish sing.
– White Wine: Seriously do not skip it! Adds depth and richness. No wine? Bouillon works — been there when the wine ran out unexpectedly.
– Herbs de Provence: Essential for that signature flavor. Swap with thyme and rosemary in a pinch.

✔Recipe Steps

1. Brown chicken legs in a skillet until golden.
2. Remove chicken and sauté onion and garlic until fragrant.
3. Add tomatoes and white wine to the pan.
4. Season with salt, pepper, and herbs de Provence.
5. Return chicken to the pan, cover and simmer until cooked.
6. Serve straight from the skillet with crusty bread.

What to Serve It With

Freshly baked bread, perfect for soaking up those delicious juices. A simple leafy green salad adds just the right crunch, keeping things light alongside the hearty chicken.

✔Tips & Mistakes

Make sure to really brown the chicken at the start. If you rush this bit, it won’t have that glorious savory crust. Also, simmer gently — too high heat and the chicken’s tenderness might run for the hills.

✔Storage Tips

Store any leftovers (if you manage to have them) in an airtight container in the fridge for up to three days. Cold chicken Provençal makes for a magnificent midnight snack. My husband swears it’s even better the next morning for breakfast with an easy fried egg.

✔Variations and Substitutions

No white wine? Chicken broth’s a decent fill-in. No one will be the wiser if you toss in a splash of apple cider vinegar. As for herbs, though Herbs de Provence gives it the authentic touch, thyme and rosemary can totally handle it if that’s what you’ve got.

Frequently Asked Questions

Chicken Provençal

This classic Provençal chicken recipe features tender chicken thighs simmered with olives, tomatoes, garlic, and aromatic herbs, capturing the essence of Southern France.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces chicken thighs, bone-in and skin-on
• ▢ 2 tbsp olive oil
• ▢ 1 cup cherry tomatoes, halved
• ▢ 0.5 cup Kalamata olives, pitted can substitute with black olives
• ▢ 4 cloves garlic, minced
• ▢ 1 tbsp fresh rosemary, chopped
• ▢ 1 tbsp fresh thyme leaves
• ▢ 0.5 cup dry white wine
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes until golden.
• Flip the chicken thighs and cook for another 4 minutes. Remove chicken and set aside.
• In the same skillet, add minced garlic, rosemary, and thyme; sauté until fragrant, about 1 minute.
• Add cherry tomatoes and olives; cook for 5 minutes until tomatoes start to soften.
• Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom.
• Return the chicken to the pan, skin-side up. Cover and simmer on low heat for 30 minutes, until chicken is cooked through.
• Serve hot with crusty bread or over cooked rice.

Notes

For a richer flavor, marinate the chicken in olive oil, garlic, and herbs for 2 hours before cooking.