Chicken Provençal with Green Olives and Cherry Tomatoes
If you can’t go to Provence, Provence can still come to you! With bold sun-kissed flavors, this classic Chicken Provençal is an uncomplicated recipe reminiscing of warm summers in the South of France. It features wine-braised crispy-skinned chicken with loads of melty garlic and shallots, briny bites of green olives, tender artichoke hearts and sweet cherry tomatoes – all showered under fragrant Herbes de Provence. This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests. Be sure to have crusty bread on-hand…
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1/3 cup (42g) flour
- 3 tbsp (45ml) Extra Virgin Olive oil
- 2 tbsp Herbes de Provence 8-10 cloves garlic, peeled
- 6 medium-size shallots, peeled and halved
- 2 pints/4 cups (600g) of cherry tomatoes
- 4 artichoke hearts, quartered (canned, drained)
- 1 cup Green olives (with pits or pitted)
- 1 cup (250ml) dry wine (red, white) or Vermouth
- 3-4 sprigs Fresh thyme
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.
- 3
Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.
- 4
Pre-heat your oven to 400° F (205° C), with a rack in the middle.
- 5
Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.
- 6
Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.
- 7
Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.
- 8
Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.