Chicken Provençal
Chicken Provençal is a braised dish with chicken, tomatoes, olives, and herbs, cooked slowly to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) | 1 | Kg |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, sliced) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Tomatoes (canned, whole, peeled) | 800 | G |
| Black Olives (pitted) | 150 | G |
| White Wine (dry) | 250 | Ml |
| Chicken Broth (low sodium) | 250 | Ml |
| Thyme (fresh) | 1 | Bunch |
| Bay Leaf (dried) | 2 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Season chicken thighs with salt and pepper, then brown them in the skillet, skin-side down, for about 5 minutes until golden. Flip and brown the other side for 3 minutes. Remove and set aside.
- In the same skillet, add sliced onions and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Add canned tomatoes, crushing them with a spoon, and stir in chicken broth, thyme, bay leaves, and olives.
- Return the chicken thighs to the skillet, skin-side up, and bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 45 minutes until the chicken is cooked through and tender.
- Remove from oven, discard bay leaves and thyme stems, and adjust seasoning with salt and pepper before serving.
Prep
- Thaw chicken thighs if frozen.
Kitchen equipment
Ovenproof Skillet