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Chicken Provencal Recipe

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.
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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.