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    Chicken Provençal

    clock-icon80 minutes
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    Pixicook editorial team

    A hearty and flavorful chicken dish infused with the aromatic herbes de Provence, cooked with tomatoes, mushrooms, garlic, and olives.

    Ingredients for Chicken Provençal

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Bone-in Chicken Thighs, trimmed

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    White Mushrooms, trimmed

    0 lb

    Substitute chevron-down

    Onions, chopped fine

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Anchovy Fillet, rinsed and minced

    each

    Substitute chevron-down

    Herbes De Provence

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Diced Tomatoes, drained

    0 oz

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Nicoise Olives, pitted and chopped

    cups

    Substitute chevron-down

    Flat Leaf Parsley, minced

    cups

    Substitute chevron-down

    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    How to Make Chicken Provençal

    1. Prepare Chicken

    Preheat oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.

    2. Brown Chicken

    Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin side down in the pot. Let them brown undisturbed for about 5 minutes, then flip and brown the other side for another 5 minutes. Transfer the chicken to a plate and set aside.

    3. Cook Vegetables

    In the same Dutch oven, add the remaining tablespoon of olive oil. Toss in the mushrooms and onions, seasoning them with 1/4 teaspoon of salt. Cover the pot and let them cook for about 5 minutes. Uncover and continue to cook for another 10 minutes until the mushrooms and onions are dry and browned.

    4. Add Aromatics

    Stir in the minced garlic, anchovy, herbes de Provence, and cayenne pepper. Cook for about 30 seconds until fragrant.

    5. Thicken Sauce

    Add the flour and tomato paste, stirring continuously for about a minute until the mixture thickens and the tomato paste begins to darken.

    6. Deglaze Pot

    Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce for about 2 minutes.

    7. Prepare Sauce

    Add the chicken broth, diced tomatoes, and bay leaves. Bring the mixture to a simmer.

    8. Return Chicken

    Return the browned chicken thighs to the pot, nestling them into the sauce.

    9. Bake

    Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 1 hour until the chicken is tender and cooked through.

    10. Finish Sauce

    Remove the pot from the oven and transfer the chicken to a serving dish, discarding the bay leaves. Stir in the niçoise olives, parsley, and lemon zest into the sauce, then taste and adjust the seasoning with salt and pepper as needed.

    11. Serve

    Serve the chicken warm, generously spooning the rich sauce and vegetables over the top. Enjoy the rustic flavors that have melded together beautifully.


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