Description

Chicken Provencal is a rustic French dish featuring chicken braised with tomatoes, olives, garlic, herbs, and white wine for a flavorful, hearty meal.

Ingredients

4 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 cup cherry tomatoes
1/2 cup pitted Kalamata olives
1/2 cup dry white wine
1/2 cup chicken broth
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
Salt and pepper to taste
1 tbsp capers (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Season chicken thighs with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down until browned, about 5 minutes. Flip and cook another 3 minutes. Remove and set aside.
In the same skillet, add sliced onion and sauté for 3–4 minutes until softened.
Add garlic and cook for another minute until fragrant.
Add cherry tomatoes, olives, white wine, chicken broth, thyme, rosemary, and capers. Stir to combine.
Return the chicken to the skillet, skin-side up. Spoon some sauce over the top.
Transfer the skillet to the oven and bake uncovered for 30–35 minutes until the chicken is fully cooked and tender.
Remove from oven and let rest for 5 minutes before serving.

Notes

Use boneless thighs if preferred; adjust cooking time slightly.
For a thicker sauce, reduce the liquid on the stovetop after baking.
Serve with crusty bread, rice, or mashed potatoes.