Chicken Provencal with Mushrooms
Transport your taste buds to the sunlit shores of Southern France with this delectable Chicken Provencal with Mushrooms recipe. Perfectly seared bone-in chicken thighs are simmered in a rustic, flavor-packed sauce made from earthy button mushrooms, sweet onions, juicy tomatoes, and fragrant herbes de Provence. A splash of dry white wine and a handful of briny black olives (optional) elevate this one-pan dish, while fresh thyme and parsley add a vibrant finishing touch. Ready in just under an hour, this hearty, aromatic meal is perfect for dinner parties or cozy weeknight suppers. Serve it with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the luscious sauce. It's a simple yet elegant recipe that brings the essence of Provençal cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 cups button mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 14 ounces diced tomatoes (canned, including juice)
- 1 teaspoon herbes de Provence
- 3 sprigs fresh thyme sprigs
- 0.5 cup black olives (optional)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels, then season them generously with 1 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Deglaze the pan by pouring in the white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the chicken stock, diced tomatoes with their juice, herbes de Provence, fresh thyme sprigs, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up. Add the black olives, if using, and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the dish cook gently for 25-30 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
Remove the lid and increase the heat to medium-high. Allow the sauce to simmer uncovered for 5-7 minutes to thicken slightly.
Discard the thyme sprigs, then taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 887 mg | 19% | |
*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.
