Easy Chicken Provencal Recipe
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.
Servings: 4 people
Calories: 328kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds boneless skinless chicken thighs
- Salt & pepper
- 1 small onion chopped
- 6 cloves garlic sliced
- ½ cup white wine
- 1 15- oz. can diced tomatoes drained
- ⅓ cup kalamata olives pitted and chopped
- 2 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Fresh parsley chopped, for serving
- Lemon wedges for serving
- Serve with: Roasted potatoes & green beans
Instructions
- In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and 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.
- Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 611mg | Potassium: 928mg | Fiber: 2g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg