Poulet De Provence
Bursting with the vibrant flavors of southern France, Poulet De Provence is a rustic, one-skillet chicken dish that combines juicy, golden-browned chicken thighs with a fragrant medley of Herbes de Provence, fresh garlic, and bright lemon zest. Simmered in a savory blend of dry white wine and chicken stock, this Provençal-inspired recipe features the sweet tang of cherry tomatoes and briny black olives, creating a rich and aromatic sauce that's perfect for drizzling over crusty bread, rice, or roasted potatoes. With just 15 minutes of prep time and an irresistible oven-baked finish, Poulet De Provence is an elegant yet approachable dish that brings the essence of French countryside cooking right to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 2 tablespoons Herbes de Provence
- 4 cloves Fresh garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Black olives, pitted
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and 1 tablespoon of Herbes de Provence.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken and set it aside on a plate.
Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Deglaze the pan by pouring in the white wine. Scrape up any brown bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken stock, cherry tomatoes, olives, lemon zest, and the remaining Herbes de Provence to the skillet. Stir to combine and bring the mixture to a light simmer.
Return the chicken thighs to the skillet, skin-side up, making sure they're partially submerged in the liquid. Transfer the skillet to the preheated oven.
Bake for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven. Let the dish rest for a few minutes. Sprinkle with fresh parsley before serving, if desired.
Serve the Poulet De Provence with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 641 mg | 14% | |
*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.
