Print

Chicken Provencal Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

Chicken Provencal is a classic French dish featuring tender chicken thighs simmered with aromatic herbs, olives, artichokes, and shallots, then roasted to perfection. The dish is finished with a rich sauce made from vermouth, chicken stock, and butter, delivering a rich and savory Mediterranean flavor perfect for a comforting and elegant meal.

Ingredients

Chicken and Seasoning

  • 8 chicken thighs (trimmed of overhanging fat)
  • Salt and pepper (to taste)
  • 2 tablespoons herbes de Provence (divided)
  • 1/2 cup all-purpose flour (for dredging only)

Sauce and Garnish

  • 3 tablespoons olive oil
  • 3/4 cup vermouth or dry white wine
  • 1/2 cup low-sodium chicken stock
  • 4 large shallots (peeled, cut in half)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Sicilian green olives
  • 4 large marinated artichoke hearts (patted dry of excess oil and halved)
  • 1 large lemon (halved)
  • 1 tablespoon unsalted cold butter (cubed)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the chicken after searing.
  2. Season and Dredge Chicken: Pat the chicken thighs dry, then season both sides generously with salt, pepper, and 1 tablespoon of herbes de Provence. Dredge each piece in all-purpose flour and place them on a baking sheet lined with parchment paper.
  3. Sear Chicken: Heat olive oil in a large pan over medium heat. Place the chicken thighs skin side down and sear for 6-8 minutes until skin is well browned. Flip and cook for another 5 minutes. Cook in batches if necessary to avoid overcrowding.
  4. Deglaze and Add Ingredients: Pour in vermouth and chicken stock, bring to a simmer for 1 minute while scraping the pan bottom to loosen browned bits. Spoon some sauce over the chicken pieces. Remove from heat, then add olives, artichokes, shallots, and lemon halves cut side up. Sprinkle the remaining 1 tablespoon of herbes de Provence evenly. If your pan is smaller than 14 inches, transfer all ingredients to a large roasting pan.
  5. Roast Chicken: Roast in the preheated oven for 30 minutes. Baste the chicken with the pan juices, then continue roasting for an additional 20 minutes or until the internal temperature of the chicken reaches at least 185°F.
  6. Finish with Butter and Rest: Whisk the cold butter cubes into the pan sauce one at a time to enrich it. Remove the chicken from the oven and let it rest for at least 5 minutes before serving to allow juices to redistribute.
  7. Serve: Serve the chicken with the sauce and vegetables, accompanied by crusty bread to mop up all the savory juices. Enjoy your classic Mediterranean Chicken Provencal!

Notes

  • Use a 14-inch pan or a large roasting pan to accommodate all ingredients comfortably when adding olives, artichokes, and lemon halves.
  • Marinated artichoke hearts should be patted dry to avoid excess oil in the dish.
  • Monitor the internal temperature of the chicken to ensure it is cooked to at least 185°F for tenderness and safety.
  • Whisking cold butter into the sauce at the end adds a deliciously rich finish and sheen.
  • Serve with crusty bread to fully enjoy the flavorful sauce.

Find it online: https://dishcooks.com/chicken-provencal-recipe/