Description
A fragrant and flavorful French-inspired chicken dish simmered with tomatoes, olives, garlic, and herbs from Provence.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lb)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 (14 oz) can diced tomatoes, with juices
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp herbes de Provence (or mix of thyme, rosemary, oregano)
- 1 bay leaf
- ½ cup pitted black olives, halved
- Fresh parsley or basil for garnish
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in large skillet over medium-high heat.
- Add chicken, skin‑side down, and brown 5–7 minutes until golden; flip and cook 3–4 minutes. Remove and set aside.
- In same skillet, reduce heat to medium. Add onion and cook until softened, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in white wine to deglaze, scraping up browned bits. Simmer 2 minutes.
- Stir in diced tomatoes, chicken broth, tomato paste, herbes de Provence, and bay leaf.
- Return chicken to skillet, skin‑side up, nestling into sauce. Bring to gentle simmer.
- Cover pan, reduce heat to low, and cook 25–30 minutes until chicken is cooked through (internal temp 165 °F).
- Uncover, stir in olives, and simmer 5 more minutes.
- Discard bay leaf. Taste sauce and adjust seasoning.
- Garnish with fresh parsley or basil before serving.
Notes
- Boneless, skinless chicken breasts or thighs may be used—adjust cooking time.
- Substitute dry white wine with extra broth for non‑alcoholic version.
- Try adding sliced bell peppers or mushrooms for variation.
- Herbes de Provence can be substituted with 1 tsp each dried thyme and oregano.
- Best served over rice, crusty bread, or with roasted vegetables.