Chicken Provencal
This Chicken Provencal is a savory and aromatic dish inspired by the flavors of Provence, featuring tender chicken braised with tomatoes, onions, garlic, and classic herbs. By using chicken stock, this recipe preserves its French-inspired taste without sacrificing richness. Perfect for a cozy weeknight dinner or a festive gathering, it can be easily adapted with olives, capers, or lemon slices for extra brightness.
Ingredients
- 6 bone-in skin-on chicken thighs (about 2–3 pounds total)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 14–15 ounces diced tomatoes
- 1 cup low-sodium chicken stock
- 1 tablespoon Herbes de Provence or a blend of thyme, rosemary, oregano, basil
- Optional ½ cup pitted black or green olives
- Optional 1 tablespoon capers
- Optional Fresh lemon slices or lemon zest for extra brightness
Instructions
Season the Chicken
- Pat the chicken thighs dry with a paper towel.
- Season them on both sides with kosher salt and black pepper.
Brown the Chicken
- Warm the olive oil in a large skillet or Dutch oven over medium heat.
- Place the chicken thighs skin-side down and cook for about 5–6 minutes, until the skin turns golden-brown.
- Flip the chicken and cook for an additional 3–4 minutes. Remove and set aside.
Sauté Aromatics
- In the same pan, add chopped onion and minced garlic. Sauté for 3–4 minutes until the onion softens and turns translucent. Stir frequently to prevent burning.
Combine Ingredients
- Add the diced tomatoes, chicken stock, and Herbes de Provence. Stir to combine.
- If desired, stir in olives, capers, or lemon slices.
Braise the Chicken
- Return the browned chicken thighs to the skillet, skin-side up.
- Reduce the heat to low and let the mixture simmer, uncovered, for about 20 minutes or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Finish and Serve
- Turn off the heat and allow the dish to rest for about 5 minutes.
- Serve warm with a side of steamed rice, roasted vegetables, or crusty bread (optional).
Notes
- You may substitute boneless, skinless chicken thighs for a leaner version, but watch the cook time (it may be shorter).
- Adjust the amount of stock if you prefer a thicker or thinner sauce.
- For extra flavor, garnish with chopped parsley or extra fresh thyme just before serving.
- Feel free to experiment with additional herbs that you enjoy.