Chicken Provencal
Chicken Provencal is a rustic French dish that combines tender chicken thighs roasted with shallots, olives, artichokes, and lemon, and is one of the best one-pan meals you'll ever make.
Servings: 4
Ingredients
- 8 chicken thighs trimmed of overhanging fat
- salt and pepper to taste
- 2 tablespoons herbes de Provence divided
- 1/2 cup all-purpose flour for dredging only
- 3 tablespoons olive oil
- 3/4 cup vermouth or dry white wine
- 1/2 cup low-sodium chicken stock
- 4 large shallots peeled, cut in half
- 1/2 cup pitted kalamata olives
- 1/2 cup pitted Sicilian green olives
- 4 large marinated artichoke hearts patted dry of excess oil and halved, see notes below
- 1 large lemon halved
- 1 tablespoon unsalted cold butter cubed
Instructions
- Preheat oven to 400°F.
- Pat the chicken thighs dry then season well with salt, pepper, and 1 tablespoon of herbes de provence on both sides. Dredge the chicken thighs in flour and set on a parchment paper lined baking sheet.
- Heat the olive oil in a large pan over medium heat. Add the chicken thighs skin side down and sear for 6-8 minutes or until well browned. Turn the thighs over and cook for another 5 minutes. Work in batches to not overcrowd the pan.
- Add the vermouth and chicken stock and bring to a simmer for 1 minute. Scrape the bottom of the pan with a wooden spoon to dislodge the brown bits. Spoon some of the sauce onto each chicken piece. Turn off the heat and add the olives, artichokes, shallots, and lemon halves cut side up. Sprinkle the remaining 1 tablespoon of herbes de provence all over. Note: This will only fit in a 14-inch pan. If needed, transfer everything to a large roasting pan.
- Roast for 30 minutes, then baste the chicken with the juices. Return to the oven for another 20 minutes or until the chicken reaches an internal temp of at least 185°F. Whisk in the butter 1 cube at a time. Let the chicken rest for at least 5 minutes before serving. Make sure to mop up the sauce with crusty bread. Enjoy!
Notes
- Herbs. Herbes de Provence is the recommended seasoning but if you can't find it a mixture of dried thyme, rosemary, and oregano will work.
- Artichoke hearts. Large marinated artichoke hearts look great in this dish, but if you can't find them, simply use a 12 ounce jar of marinated artichoke hearts. Artichoke hearts in water can also be used.
- Shallots. 4 large shallots are needed, but they are so good after roasting, that I often use 10 or more shallots.
- Pan size. All eight chicken thighs should just fit in a 12-inch pan but a 14-inch pan works better, plus an oven-safe 14-inch pan will be able to hold all of the remaining ingredients for roasting. If needed, transfer everything to a large roasting pan before placing in the oven.
- Sauce. Most of the liquid will be evaporate during the roasting process, but the bottom of the pan with the remaining caramelized bits have tremendous flavor. Use crusty bread to mop up all of that flavor.
- Leftovers. Chicken Provencal can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 768kcal | Carbohydrates: 32.7g | Protein: 28.5g | Fat: 56.6g | Saturated Fat: 14.6g | Cholesterol: 126mg | Sodium: 930mg | Fiber: 1.4g | Sugar: 1.9g | Calcium: 44mg | Iron: 3mg
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