Chicken Provencal Recipe
To make Chicken Provençal, gather these key ingredients: chicken, fresh herbs (thyme, rosemary, parsley), garlic, cherry tomatoes, olives, white wine, chicken stock, and olive oil. Start by marinating the chicken with the herbs, garlic, tomatoes, olives, wine, and oil for 2-3 hours. Preheat your oven to 375°F (190°C). Brown the chicken in olive oil, then sauté shallots and garlic. Create a roux with flour, add the marinade and chicken stock, and simmer for 5 minutes. Bake the chicken in the sauce for 25-30 minutes. Serve over rice or with a salad, and you’ll discover even more tips and variations.
Why You’ll Love this Recipe
You’ll love this Chicken Provencal recipe for its vibrant flavors and effortless preparation. Here’s why it stands out:
- French Inspiration: This dish reflects the culinary traditions of Provence, showcasing rich flavors.
- Flavorful Ingredients: Ingredients like herbes de Provence, olives, capers, garlic, and cherry tomatoes create an aromatic profile.
- White Wine Sauce: A delicious base for braising the chicken adds depth and complexity. Chicken Provençal features juicy chicken thighs with rustic flavors.
- Crispy Skin: Browning the chicken thighs enhances texture, making each bite satisfying.
- Simplicity: With easy steps and one-pot cooking, cleanup is a breeze.
- Versatility: You can customize it with different vegetables and herbs to match your taste.
- Comfort Food: It embodies the warmth of French home cooking, perfect for any occasion.
Recipe
Chicken Provencal Recipe
Chicken Provencal is a delightful dish that captures the essence of Southern France through its aromatic blend of herbs, fresh vegetables, and succulent chicken. This recipe is perfect for a cozy family dinner or an elegant gathering, featuring a simple yet flavorful combination of ingredients that will transport your taste buds to the sunny landscapes of Provence. The interplay of thyme, rosemary, and garlic creates a fragrant marinade that infuses the chicken with rich flavors, while the addition of olives and cherry tomatoes lends a burst of freshness.
The preparation of Chicken Provencal is straightforward, making it an ideal choice for both novice and experienced cooks. By marinating the chicken and utilizing a one-pot method for cooking, you can achieve a beautifully braised dish with minimal cleanup. Provencal cuisine is known for its fresh, flavorful ingredients that enhance the overall dining experience.
As the chicken bakes, the flavors meld together beautifully, creating a comforting meal that pairs wonderfully with crusty bread or grains. Follow this recipe to bring a taste of Provence into your kitchen.
Ingredients:
– Skinless or skin-on chicken breasts or thighs
– Fresh thyme
– Fresh rosemary
– Fresh parsley
– Shallots
– Garlic
– Cherry tomatoes
– Olives
– White wine
– Chicken stock
– Olive oil
– Salt
– Pepper
– Flour
– Lemon
– Capers (optional)
Cooking Instructions:
- Begin by marinating the chicken. In a large bowl, combine chopped thyme, rosemary, minced garlic, halved cherry tomatoes, pitted olives, white wine, and olive oil. Season with salt and pepper.
Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-3 hours to allow the flavors to develop.
- Preheat your oven to 375°F (190°C). In a large saucepan or cast iron skillet, heat a couple of tablespoons of olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken pieces for about 4-5 minutes on each side until golden brown.
Once browned, set the chicken aside on a plate.
- In the same pan, add sliced shallots and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Sprinkle in flour and stir to combine, cooking for an additional minute to form a roux.
- Slowly pour in the reserved marinade and chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to reduce slightly for about 5 minutes.
- Return the browned chicken to the pan, nestling it among the sauce. Add any remaining cherry tomatoes and olives. Cover the pan and transfer it to the preheated oven.
Bake for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the pan from the oven and let it rest for a few minutes. Before serving, garnish with freshly chopped parsley and a squeeze of lemon juice for added brightness.
Extra Tips:
When making Chicken Provencal, feel free to customize the vegetables to your liking—zucchini or bell peppers can be excellent additions.
If you prefer a creamier sauce, consider adding a splash of heavy whipping cream during the last few minutes of cooking. Additionally, this dish reheats well, making it perfect for leftovers; simply store in an airtight container in the refrigerator.
Final Thoughts
As you wrap up your Chicken Provencal experience, consider how versatile this dish can be regarding serving and preparation. You can serve it over rice, polenta, or mashed potatoes. Adding crusty bread lets you soak up the delicious sauce. A light Mediterranean salad pairs nicely as well. For side dishes, try greens or specific salads like Shaved Brussels Sprout Salad or Cranberry Quinoa Salad.
When preparing, use the braising technique, cooking in a single ovenproof pan at 400°F for about 50 minutes. Bone-in, skin-on chicken thighs are ideal, and adding ingredients like mushrooms or zucchini can enhance the flavor. This recipe is adaptable, allowing for additions such as fresh herbs to elevate the taste.
Store leftovers in the refrigerator for 2-3 days, reheating them in the oven for the best results.
Frequently Asked Questions
Can I Use Boneless Chicken for Chicken Provencal?
Yes, you can use boneless chicken for this dish. Just remember to marinate it well and adjust cooking times to guarantee it stays moist. Pair it with flavorful ingredients to enhance the overall taste.
What Side Dishes Pair Well With Chicken Provencal?
When considering side dishes, you’ll want options that complement the rich flavors. Crusty bread, steamed greens, roasted vegetables, or a light salad can enhance your meal beautifully, making it a delightful and satisfying experience.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, you’re swapping out traditional ingredients. Use gluten-free chicken stock, avoid wheat flour, and check all seasonings. Fresh herbs and gluten-free wine keep the flavor delicious without any gluten worries.
Can I Prepare Chicken Provencal in Advance?
Yes, you can prepare it in advance. Just assemble the ingredients a day ahead, refrigerate, and bake when you’re ready. This makes mealtime easier and lets the flavors develop overnight!
What Wine Complements Chicken Provencal Best?
You might wonder what wine pairs perfectly with your dish. A crisp, dry white like Ugni Blanc or Grenache Blanc enhances the flavors. Alternatively, a light-bodied red, like Pinot Noir, can surprise your palate beautifully.
Chicken Provencal Recipe
Ingredients
- - Skinless or skin-on chicken breasts or thighs
- - Fresh thyme
- - Fresh rosemary
- - Fresh parsley
- - Shallots
- - Garlic
- - Cherry tomatoes
- - Olives
- - White wine
- - Chicken stock
- - Olive oil
- - Salt
- - Pepper
- - Flour
- - Lemon
- - Capers optional
Instructions
- Begin by marinating the chicken. In a large bowl, combine chopped thyme, rosemary, minced garlic, halved cherry tomatoes, pitted olives, white wine, and olive oil. Season with salt and pepper.
- Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-3 hours to allow the flavors to develop.
- Preheat your oven to 375°F (190°C). In a large saucepan or cast iron skillet, heat a couple of tablespoons of olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken pieces for about 4-5 minutes on each side until golden brown.
- Once browned, set the chicken aside on a plate.
- In the same pan, add sliced shallots and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle in flour and stir to combine, cooking for an additional minute to form a roux.
- Slowly pour in the reserved marinade and chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to reduce slightly for about 5 minutes.
- Return the browned chicken to the pan, nestling it among the sauce. Add any remaining cherry tomatoes and olives. Cover the pan and transfer it to the preheated oven.
- Bake for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the pan from the oven and let it rest for a few minutes. Before serving, garnish with freshly chopped parsley and a squeeze of lemon juice for added brightness.
