Description
Chicken Provençal is a flavorful French-inspired dish featuring bone-in, skin-on chicken thighs braised with garlic, shallots, cherry tomatoes, olives, dates, and fragrant thyme in white wine. The chicken is first seared to golden perfection on the stovetop, then slowly cooked in the oven until tender and juicy. This comforting dish is best served over rice, polenta, or mashed potatoes, accompanied by crusty bread to soak up the rich, savory sauce.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 3 to 4 sprigs fresh thyme or 1 tablespoon dried thyme
Vegetables and Fruits
- 12 cloves garlic, peeled
- 6 medium shallots, peeled and halved
- 2 pints cherry tomatoes
- ½ cup halved and pitted dates
- 1 cup green olives, pitted
Liquids and Sides
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups cooked rice, for serving (optional)
- 4 cups cooked polenta, for serving (optional)
- 4 cups mashed potatoes, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and place a rack in the lower third of the oven to prepare for baking.
- Season the Chicken: Pat the chicken thighs dry and season them evenly all over with kosher salt and freshly cracked black pepper to enhance the flavor.
- Sear the Chicken: Heat extra-virgin olive oil in a large ovenproof pan over medium-high heat until shimmering. Add the chicken thighs skin side down and cook undisturbed for 4 to 5 minutes until the skin is golden brown and crispy.
- Add Aromatics and Fruits: Flip the chicken thighs over, then arrange fresh thyme sprigs (or dried thyme), peeled garlic cloves, halved shallots, cherry tomatoes, halved dates, and pitted green olives evenly around the chicken in the pan.
- Deglaze and Simmer: Pour in the dry white wine, bringing the mixture to a gentle simmer on the stovetop. This step helps deglaze the pan and infuses the dish with acidity and depth.
- Bake in the Oven: Cover the pan with a lid or foil and transfer it to the preheated oven. Bake until the chicken reaches an internal temperature of 165°F (74°C), approximately 60 minutes, until tender and cooked through.
- Serve: Remove the chicken and sauce from the oven and serve hot, spooning the flavorful juices and vegetables over cooked rice, polenta, or mashed potatoes as desired. Crusty bread on the side is a perfect accompaniment to soak up the delicious sauce.
Notes
- Bone-in skin-on thighs provide the best flavor and moisture retention for this dish.
- You can substitute dried thyme if fresh thyme is unavailable, but adjust the amount accordingly.
- Using a wine with crisp acidity like Sauvignon Blanc complements the sweetness of the dates and tomatoes.
- Be sure not to overcook the chicken; use a meat thermometer to guarantee perfectly juicy meat.
- Any of the suggested sides (rice, polenta, mashed potatoes) pairs wonderfully, but polenta adds a creamy texture that balances the acidity nicely.
- The dish can be prepared a day ahead; simply reheat gently before serving.
Nutrition
- Serving Size: 1 chicken thigh with sauce and vegetables
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
