Chicken Provençal

From the sun-soaked hills of Provence comes this rustic French classic, where chicken simmers in a fragrant tomato-wine sauce. Herbes de Provence and briny Kalamata olives give the one-pan dinner its signature Mediterranean warmth.

Serves 4

Estimate for one serving

• 420 cal
• 32g protein
• 11g carbs
• 27g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 1/2 cup dry white wine
• 1 (14.5 oz) can canned diced tomatoes
• 1 tbsp tomato paste
• 2 tsp herbes de Provence
• 1/2 cup pitted Kalamata olives
• 2 fresh thyme sprigs
• 2 tbsp fresh parsley

Instructions

1. 1Pat the chicken thighs dry with paper towels.
2. 2Season both sides generously with kosher salt and black pepper.
3. 3Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
4. 4Add the chicken thighs skin-side down and cook undisturbed for 6-7 minutes until the skin is golden brown.
5. 5Flip the chicken and cook for another 4 minutes, then remove to a plate.
6. 6While the chicken cooks, thinly slice the onion and mince the garlic cloves.
7. 7Reduce heat to medium, add the sliced onion to the same pan and sauté for 4 minutes until softened.
8. 8Add the minced garlic and cook for 30 seconds until fragrant.
9. 9Pour in the white wine, scraping up any browned bits from the bottom of the pan; simmer for 2 minutes.
10. 10Stir in the diced tomatoes with their juice, tomato paste, herbes de Provence, olives, and thyme sprigs.
11. 11Return the chicken thighs to the pan, nestling them into the sauce skin-side up.
12. 12Bring to a gentle simmer, cover partially, and cook for 20-25 minutes until the chicken reaches 175°F internally.
13. 13Remove thyme sprigs, sprinkle with chopped fresh parsley, and serve directly from the pan.