Chicken Provencal

Ingredients

• 900 g (2 lb; approximately 5–6 pieces)bone-in chicken thighs
• ¼ tsp (approximately)salt
• ¼ tsp (approximately)black pepper
• 3 (or 2 if larger; or 1 small)shallots (or a small red onion)
• 2 clovesgarlic
• 180 g (1 cup)cherry tomatoes
• 1½ tbspolive oil
• 95 g (½ cup)canned artichoke hearts
• 70 g if pitted (½ cup; use more if unpitted)Kalamata olives
• 120 ml (½ cup)white wine
• 1 sprigrosemary
• 3 stemsthyme
• ¼ tsp (optional)dried marjoram

Instructions

1. 1

   Season the chicken

   Trim excess fat and skin from the chicken thighs, then season them all over with the salt and pepper.

2. 2

   Prepare aromatics

   Peel and slice the shallots and garlic fairly thinly. Heat the oven to 200°C (400°F).

3. 3

   Warm the oil

   Set a lidded Dutch oven or shallow casserole large enough to hold the chicken in one snug layer over a medium-high heat. Warm the olive oil in it.

4. 4

   Brown the chicken

   Brown the chicken on both sides and at the ends until coloured all over. Lift it out onto a plate or another dish.

5. 5

   Soften the shallots

   Add the shallots to the pan and cook, stirring regularly, for 3–5 minutes until softened. Add the garlic and cook for a further minute.

6. 6

   Add the vegetables

   Add the tomatoes, artichokes, olives and wine, followed by the herbs, and stir to combine. Return the chicken and any collected juices to the pan, nestling the pieces in a single layer among the other ingredients. Tuck the rosemary and thyme sprigs between the chicken as best you can.

7. 7

   Braise in oven

   Cover the pan and transfer it to the oven. After about 15 minutes, remove the lid and cook for around 20 minutes more, about 35 minutes in total, until the chicken is cooked through. Serve warm over rice or with crusty bread.

What is Chicken Provençal?

Provençal cooking is associated with the flavours of south-eastern France, where herbs, olive oil, olives and vegetables often feature in savoury dishes. This version brings those elements together with chicken thighs, tomatoes, artichokes, white wine and aromatic herbs.

Browning the chicken first builds colour in the pan, while the covered oven cooking lets the ingredients mingle. The lid comes off for the final stretch, so the chicken finishes cooking in the fragrant mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 758 calories, 44g protein, 11g carbs, 56g fat.

The chicken thighs provide most of the protein and much of the fat, with olive oil adding further fat. The tomatoes, shallots, artichokes and wine contribute most of the carbohydrates. Pair a serving with vegetables or a green salad to add a fresh contrast to the rich, savoury chicken.

Choose chicken thighs

Bone-in thighs: They are the recipe’s main protein and stay nestled among the vegetables as they braise. Trim away excess fat and skin before seasoning, as directed.

A single layer: Choose a lidded pan that holds the pieces snugly without piling them up. This leaves room for the wine and vegetables around the chicken.

Build flavour in the pan

Browned chicken: Take time to colour the thighs on both sides and at the ends. Lift them out before cooking the shallots, then return them with any juices left on the plate.

Softened aromatics: Give the sliced shallots 3–5 minutes to soften, stirring regularly, before adding the garlic for its brief one-minute cook. This follows the sequence in the method and helps avoid overcooking the garlic.

Balance the Provençal ingredients

Olives and artichokes: Kalamata olives bring a salty, savoury note, while canned artichoke hearts add another tender, distinct element. If the olives are unpitted, account for the pits when measuring them.

Wine and herbs: White wine joins the tomatoes and olive oil to make the braising mixture. Rosemary and thyme provide the main herbal aroma; the small amount of dried marjoram is optional.

Check the texture and doneness

Chicken: The recipe calls for around 35 minutes in the oven in total, with the lid on for the first 15 minutes and off for about 20 minutes after that. Check that the chicken is cooked through before serving.

Pan juices: The tomatoes soften as the dish cooks, mingling with wine and the juices from the chicken. Serve the mixture from the pan alongside the chicken rather than leaving it behind.

Serve it warm

Rice: Spoon the chicken and its savoury juices over rice for a straightforward meal. It provides a mild base alongside the olives, herbs and wine.

Crusty bread: Bread is another suggested accompaniment and is handy for scooping up the tomato and wine mixture. Serve the dish warm, straight from the casserole if convenient.

Recipe notes & tips

• Use a pan that can move safely from the hob to the oven.
• Pat the chicken dry before browning if its surface is wet.
• Brown the chicken in batches if the pan is too crowded to colour it well.
• Slice the shallots and garlic fairly thinly so they cook in the stated time.
• Tuck the herb sprigs between the chicken pieces so they sit in the braising mixture.
• Check the chicken is cooked through before bringing the pan to the table.

Variations

• Use red onion: Replace the shallots with one small red onion as suggested in the ingredient list.
• Skip the marjoram: Leave out the optional dried herb and keep the rosemary and thyme.
• Choose pitted olives: Use about 70 g of pitted Kalamata olives for easier serving.
• Serve with rice: Spoon the chicken and pan juices over cooked rice for a more substantial meal.
• Serve with bread: Offer crusty bread alongside to scoop up the sauce.

Common mistakes to avoid

• Crowding the pan: The chicken may not brown evenly; use a larger pan or brown the pieces in batches.
• Skipping the browning: The method starts by colouring the chicken on all sides, so take time to turn the pieces.
• Cooking garlic too long: Add it after the shallots have softened and cook it for just one minute before adding the other ingredients.
• Forgetting the chicken juices: Return any juices from the plate to the pan with the chicken.
• Leaving the lid on throughout: Remove it after about 15 minutes, then cook uncovered for around 20 minutes more.
• Serving before checking: Make sure the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of water if the sauce needs loosening.

Frequently asked questions