Chicken Marseilles
Transport your taste buds to the south of France with this irresistible Chicken Marseilles recipe, a rustic one-pot dish bursting with Mediterranean-inspired flavors. Tender, golden-seared chicken thighs are gently simmered in a rich, savory sauce made from dry white wine, crushed tomatoes, garlic, and aromatic herbs, creating a dish that's both hearty and elegant. Sliced black olives add a delicate brininess, while fresh thyme and a bay leaf infuse the sauce with earthy depth. Perfectly balanced and finished with a sprinkle of fresh parsley, this comforting meal pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the luscious sauce. Ready in under an hour, Chicken Marseilles is an effortless crowd-pleaser that’s ideal for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup crushed tomatoes (canned)
- 0.5 cup black olives, sliced
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for an additional 3-4 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium, then add the butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Sprinkle the all-purpose flour into the skillet and stir well to create a roux. Allow the mixture to cook for 1 minute to remove the raw flour taste.
Gradually add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let this simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and crushed tomatoes to the skillet, stirring until fully combined.
Return the seared chicken thighs to the skillet, skin-side up, along with any juices from the plate. Nestle the fresh thyme sprigs, bay leaf, and sliced black olives into the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 30 minutes, occasionally spooning the sauce over the chicken.
After 30 minutes, remove the lid and cook for an additional 5-10 minutes to allow the sauce to thicken slightly.
Discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped parsley and serve hot alongside crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.6 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2031 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
