Prepare the juiciest and most delicious chicken you’ve ever tasted with this recipe for Chicken Provencal. It consists of fresh chicken thighs prepared in a white wine sauce with olives and fresh garlic.
In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 ½ pounds boneless, skinless chicken thighs, salt & pepper
Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
Reduce the heat to medium-low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
1 small onion, 6 cloves garlic, ½ cup white wine
Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
15 ounces diced tomatoes, ⅓ cup kalamata olives, 2 sprigs fresh rosemary, 2-3 sprigs fresh thyme, ½ teaspoon salt, ½ teaspoon black pepper
Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
Serve garnished with fresh parsley and lemon wedges, paired with roasted potatoes and green beans.
chopped fresh parsley, lemon wedges, roasted potatoes, green beans
Notes
Nutritional info does not include serving suggestions.
Storage: Store chicken provencal in an airtight container in the refrigerator for 3 days, or freeze for 3 months.