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Chicken Provençal

Chicken Provencal
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Fall off the bone tender chicken, sweet burst tomatoes, aromatic herbs, and briny olives make this classic French Chicken Provençal a feast for all of the senses.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Braising
  • Cuisine: French

Ingredients

Scale
  • 6 bone in chicken thighs, 4 bone in chicken breasts, 4 chicken leg quarters, or a combination*
  • 1 tablespoon herbes de Provence
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 tablespoons olive oil
  • 1 cup dry white wine such as pinot grigio
  • 1/2 cup chicken broth
  • 12 ounces, about 2 cups, grape or cherry tomatoes
  • 1 cup mixed olives, drained
  • 14 ounces artichoke hearts or baby artichokes drained and halved
  • 6 medium or 4 large shallots, peeled and halved
  • 8 garlic cloves peeled
  • 3–4 sprigs of thyme, plus extra for serving
  • 2 teaspoons lemon juice, plus lemon wedges for serving
  • 1 tablespoon flat leaf parsley, chopped, optional

Instructions

  1. Preheat the oven or to 400 degrees. If cooking this on the grill prepare your grill for indirect cooking.
  2. Mix together the herbes de Provence, salt, pepper, and crushed red pepper if using. Sprinkle it evenly over both sides of the chicken. You can season the chicken ahead of time and allow it to refrigerate on a baking rack fit into a baking sheet for at least an hour up to overnight.
  3. Heat a large oven safe skillet or braiser with a lid over medium-high heat and add the olive oil.
  4. Place the chicken into the hot skillet skin side down. Allow the first side to brown for 5 minutes or until it easily releases from the pan and is golden. Let the second side cook for 2-3 minutes. It will not be cooked through. Remove the chicken from the pan and place on a plate. Wipe out any excess oil from the pan.
  5. Add the wine and chicken broth to the pan, making sure to scrape up the brown bits. Let it simmer for 2 minutes. Remove the pan from the heat.
  6. Carefully arrange the chicken skin side up into the pan and pour in any juices.
  7. Arrange the tomatoes, olives, shallots, garlic cloves, artichokes, and thyme around the chicken.
  8. Cover the chicken and place in the oven or on the grill.
  9. Allow the chicken to cook for 45-55 minutes, or until the chicken is between 160-165 degrees, checking at the 45 minute mark.
  10. Squeeze a wedge of lemon over the top and garnish with parsley if desired as well as thyme leaves. Serve with extra lemon wedges.

Notes

  1. You want around 3-3 1/2 pounds of bone in, skin on chicken. You can use all thighs, thighs and chicken breast, even a whole cut up chicken. If using a bone in chicken breast with thighs you can cut the chicken breast in half so everything cooks evenly.
  2. Don’t over crowd the pan with browning your chicken. It’s better to work in batches and give the chicken space. This allows the chicken to brown and get crispy instead of steam.
  3. If you can’t find herbes de Provence you can use Italian seasoning in its place. 

Find it online: https://beachgirlgrills.com/chicken-provencal/