Description

This Chicken Provençal is a flavorful and aromatic dish that transports you to the South of France! Tender chicken thighs, vibrant vegetables, and a medley of herbs create a delightful and satisfying meal.

Ingredients

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8 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1/2 cup dry white wine
2 cups cherry tomatoes (1 can), undrained
1/2 cup low-sodium or no-sodium chicken broth
1/2 cup green olives, pitted
2 tablespoons capers, rinsed and drained
Zest of 1 lemon
Fresh parsley, chopped (for garnish)

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Instructions

Brown Chicken: Season chicken thighs with salt, pepper, and herbes de Provence. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides and set aside.
Sauté Vegetables: Sauté onion in the same skillet until softened. Add garlic and cook for 1 minute.
Deglaze and Add Tomatoes: Pour in white wine, scraping up browned bits. Add cherry tomatoes and cook until softened.
Simmer Chicken: Return chicken to the skillet. Add chicken broth, olives, capers, and additional herbes de Provence. Bring to a simmer, cover, and cook for 25-30 minutes, or until chicken is cooked through.
Finish and Serve: Sprinkle with lemon zest and adjust seasoning. Garnish with fresh parsley and serve with a crusty baguette, pasta, polenta, or a green salad.

Notes

Reduce cooking time slightly if using boneless chicken thighs.
Substitute white wine with chicken broth and lemon juice for a non-alcoholic version.
Adjust the amount of garlic and herbs to your liking.
Make ahead of time and refrigerate, as the flavors intensify overnight.
Serve with your choice of side dish.

Nutrition

Serving Size: 2 chicken thighs with sauce
Calories: 500
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 40g
Cholesterol: 150mg