Saint Tropez Chicken
Transport your taste buds to the sun-kissed shores of the French Riviera with this elegant Saint Tropez Chicken recipe. Succulent, golden-seared chicken thighs are simmered in a luxurious, flavor-packed sauce of white wine, chicken broth, and heavy cream, infused with the essence of fresh thyme and zesty lemon. The dish is elevated further by the addition of briny green olives and sweet cherry tomatoes, creating a harmonious balance of savory and fresh flavors. Perfect for a sophisticated dinner or a cozy family meal, this recipe pairs beautifully with crusty bread, rice, or roasted vegetables to soak up every last drop of the velvety sauce. Ready in just one hour, Saint Tropez Chicken combines effortless preparation with a restaurant-quality result, making it your new go-to for impressing guests or indulging in a gourmet treat at home.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 0.5 cup pitted green olives
- 1 cup cherry tomatoes, halved
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
Pour in the chicken broth and add the fresh thyme. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 25 minutes.
Uncover the skillet and stir in the heavy cream, green olives, cherry tomatoes, and lemon zest. Let the sauce simmer uncovered for another 10 minutes to thicken slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley, if desired, and serve warm with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 758 mg | 16% | |
*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.
