Chicken Provencal Classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 tablespoon Herbes de Provence
03 -
1/2 teaspoon black pepper
04 -
7-8 skin-on, bone-in chicken thighs
05 -
1 teaspoon kosher salt
→ Aromatics & Vegetables
06 -
4 sprigs thyme
07 -
1/2 cup green Castelvetrano olives
08 -
6 garlic cloves, whole and peeled
09 -
1 lemon, sliced into eighths
10 -
1 pint cherry tomatoes
11 -
4 big shallots, cut into quarters
12 -
1 tablespoon capers
→ Liquid & Serving
13 -
1 cup dry white wine (like Chardonnay)
14 -
Serve with cooked rice or fresh baguette
# Instructions:
01 -
Start by setting the oven to 400°F and letting it heat up.
02 -
Lightly sprinkle the chicken with salt and pepper. Put it in a heated skillet with oil, skin side down, and slowly cook on medium-low for about 8–10 minutes until it gets golden.
03 -
Turn the chicken over. Toss in the Herbes de Provence, shallots, garlic, tomatoes, olives, lemon, capers, thyme, and pour in the wine.
04 -
Place everything in the oven without covering and cook for one hour, or until the chicken registers 165°F inside.
05 -
Let it rest for 5 minutes before pairing it with some rice or a piece of bread.
# Notes:
01 -
Use a sturdy 12-inch skillet or a Dutch oven that can go in the oven.
02 -
Cook the chicken slowly when browning for the best flavor.
03 -
If the skin sticks, don't worry—use a spatula to help lift it.