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Chicken Provençal (Poulet à la Provençal)

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Chicken Provençal is a rustic French-inspired dish featuring golden chicken thighs simmered with tomatoes, garlic, white wine, olives, capers, and fragrant herbs. The savory Mediterranean-style sauce makes it perfect for serving with crusty bread, potatoes, rice, or pasta.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour, optional
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 3/4 cup green or black olives
  • 1 tablespoon capers, drained
  • 1/4 teaspoon red pepper flakes, optional
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Fresh thyme, optional
  • Crusty French bread, optional
  • Mashed or roasted potatoes, optional

Instructions

  1. Pat the chicken thighs dry with paper towels and season with salt and black pepper. For a slightly thicker sauce, lightly dust the chicken with the optional flour.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5–7 minutes, until deeply golden and crisp.
  3. Turn the chicken and cook for another 2–3 minutes. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the sliced onion to the same pan and cook for 4–5 minutes, stirring occasionally, until softened.
  5. Add the garlic and cook for about 30 seconds, just until fragrant.
  6. Pour in the white wine and scrape the browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce the wine slightly.
  7. Stir in the diced tomatoes, chicken broth, thyme, oregano, rosemary, bay leaf, olives, capers, and optional red pepper flakes.
  8. Return the chicken thighs to the pan, keeping the skin mostly above the liquid, and bring the sauce to a gentle simmer.
  9. Partially cover and cook over medium-low heat for 25–35 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
  10. Remove the bay leaf. Taste the sauce and adjust the salt and black pepper as needed, keeping in mind that the olives and capers add saltiness.
  11. Spoon the Provençal sauce around the chicken and garnish with fresh parsley and optional fresh thyme. Serve hot with crusty bread, potatoes, rice, or pasta.

Notes

  • For a wine-free version, replace the white wine with additional chicken broth and optionally add a squeeze of fresh lemon juice before serving.
  • Add sliced red or yellow bell peppers with the onion for extra sweetness and Mediterranean flavor.
  • Green, black, Niçoise, or Kalamata olives can be used, or combine several varieties.
  • For stronger tomato flavor, cook 1 tablespoon tomato paste briefly after softening the onions and before adding the wine.
  • Chicken breasts can replace the thighs, but adjust the cooking time to prevent them from drying out.
  • Fresh lemon zest can be added just before serving for a brighter finish.
  • Store leftover chicken directly in the sauce in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a covered skillet over medium-low heat, adding a splash of broth or water if necessary.
  • Freeze the cooled chicken and sauce in a freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-provencal-poulet-a-la-provencal/