Chicken Provence
Transport your taste buds to the sunny south of France with this Chicken Provence recipe, a rustic and flavorful dish that captures the essence of Mediterranean cooking. Succulent bone-in, skin-on chicken thighs are pan-seared to golden perfection before simmering in a luxurious sauce made with dry white wine, aromatic Herbes de Provence, tangy canned tomatoes, savory black olives, and a bright touch of lemon juice. The luscious combination of ingredients creates a rich yet balanced flavor profile that pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy steamed rice. Ready in under an hour, this dish is perfect for a cozy weeknight dinner or an elegant weekend gathering. Don't forget to finish with a sprinkle of fresh parsley for a vibrant pop of color and freshness!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 14 ounces canned diced tomatoes
- 0.5 cup black olives, pitted and sliced
- 2 teaspoons Herbes de Provence
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken stock, canned diced tomatoes (with their juices), Herbes de Provence, and black olives. Bring the mixture to a simmer.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover the pan, and let the chicken cook for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once the chicken is cooked through, stir in the lemon juice. Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
Serve the Chicken Provence warm, garnished with freshly chopped parsley if desired. Pair with crusty bread, mashed potatoes, or steamed rice for a complete meal.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 514 mg | 11% | |
*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.
