Provencal Garlic Chicken
Transform your dinner table into the heart of the French countryside with this delectable Provencal Garlic Chicken recipe. Featuring juicy, golden-browned chicken thighs simmered in a fragrant sauce of whole garlic cloves, dry white wine, and herbes de Provence, this dish is a celebration of rustic flavors. Ripe Roma tomatoes lend a touch of sweetness, while the aromatic blend of garlic and thyme offers a warm, comforting finish. Ready in just 50 minutes, this one-pan masterpiece is perfect for weeknight dinners or elegant entertaining. Serve with crusty bread to soak up the luscious sauce or pair with roasted vegetables for a complete, flavorful meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 12 pieces garlic cloves (peeled and whole)
- 0.5 cups dry white wine
- 0.5 cups chicken stock
- 2 pieces roma tomatoes (chopped)
- 1 teaspoon herbes de Provence
- 3 sprigs fresh thyme (optional, for garnish)
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
Instructions
Season the chicken thighs generously with kosher salt and black pepper on both sides.
Heat 2 tablespoons 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 per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the whole garlic cloves and sauté for 3-4 minutes until golden and aromatic.
Deglaze the pan with the dry white wine, scraping any browned bits from the bottom of the pan with a wooden spoon.
Stir in the chicken stock, chopped roma tomatoes, and herbes de Provence. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the pan and cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Serve the chicken warm, garnished with fresh thyme sprigs if desired. Enjoy with crusty bread or a side of roasted vegetables.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1935 mg | 41% | |
*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.
