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One pot chicken Provencal with white wine and olives.
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Chicken Provencal with Tomatoes and Olives

This One Pot Chicken Provencal is a comforting flavorful chicken dinner with French herbs, tomatoes, shallots, and olives.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: French, Mediterranean
Keyword: chicken provencal, chicken provencal with olives, one pot chicken provencal
Servings: 4 servings
Calories: 697kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds bone in skin on chicken thighs
  • 2 tablespoons herbes de Provence
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil separated
  • 1 pint cherry tomatoes
  • 2 whole shallots peeled and cut into quarters
  • 1 cup green olives cut in half
  • 8 whole garlic cloves peeled and large ones cut in half
  • ¾ cup Chardonnay
  • 2 tablespoons unsalted butter cubed
  • Small bunch of fresh thyme sprigs
  • Small bunch of fresh basil sliced thin, for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Dry the chicken well with paper towels and season with the Herbes de Provence, salt, pepper and 1 tablespoon of olive oil. Rub the mixture all over the chicken until evenly coated.
  • Heat a wide Dutch oven or skillet to medium high heat and drizzle in the remaining 2 tablespoons of olive oil. Once the oil is hot, sear the chicken, skin side down for 4-5 minutes until the skin begins to turn golden brown.
  • Turn the chicken over and turn off the stovetop. Nestle in the cherry tomatoes, shallots, olives and garlic cloves around the chicken.
  • Pour the white wine around the pan and top everything with the cubed butter and fresh thyme sprigs.
  • Cover the Dutch oven with a lid and place in the oven and roast for 25 minutes until the chicken is cooked through. Then remove the lid and continue roasting for another 10 minutes to brown the chicken skin.
  • Once done, remove from the oven and let cool slightly. Remove the thyme sprigs.
  • Garnish with sliced basil and serve the chicken thighs with pan sauce and roasted vegetables.

Notes

    • Dry the Chicken: Before rubbing the chicken with seasonings, use paper towels to dry the pieces. This will ensure the spices will stick well to the chicken and will turn beautifully golden brown.
    • Brown the Chicken: For added flavor, take the time to brown the chicken pieces before adding the rest of the ingredients. This step caramelizes the surface of the chicken, adding a rich depth of flavor to the dish.
    • Fresh Herbs Over Dry: Whenever possible, opt for fresh herbs instead of dried ones. Fresh thyme and basil not only give more vibrant flavors but also add a burst of color to your dish.

Nutrition

Calories: 697kcal | Carbohydrates: 13g | Protein: 34g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 1276mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 31mg | Calcium: 107mg | Iron: 5mg