This super simple, and flavor-packed Chicken Provencal could not be easier to make and is one of the tastiest meals I have ever made. The active cooking time is just minutes and the end result is a meal that just gives you a warm hug at first bite!
When developing this recipe, I was so presently surprised by the flavor of the finished dish. And the simplicity of making it. Anyone can make this and absolutely knock the sock off anyone you serve it to.
This is a simple but specific ingredient list. You don't want to just be willy-nilly and use just any olive. Castelvetrano Olives are what you want, they have a mild, not too briny flavor, but they compliment the dish perfectly. Also, herbs de Provence is a MUST, it makes the whole dish, and really hinges on the flavor of the seasoning.
The biggest tip I can share with you about buying a premade herb de Provence mix is, that when you get it home, toss it in a spice grinder or blender and grind it down to more of a powder.
It is a very chunky whole leaf herb mix, that really isn't that pleasant to eat when you get a dry rosemary leaf in your teeth. But when grind it down you get all the flavor and a much more pleasant eating experience.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
This recipe is SO EASY, the first thing you do, in a large pan that has a lid, season and sear the chicken in some olive oil. The best way to do this is in a hot, HOT, pan and not moving the chicken for a few minutes. While the skin on the chicken won't stay crispy, getting is crisp to start with will bring the most flavor and best eating experience in the end.
Then nestle all the goodies into the pan with the chicken and deglaze with the white wine. Add the lid and let it cook at a simmer till the chicken is fully cooked. This can be done completely on the stove or placed in the oven. I only cook it in the oven in the winter when I might want to warm up the house. It cooks equally well on the stove.
And while it doesn't look dramatically different from before and after adding the lid and letting it cook for almost an hour, it tastes AMAZING!!
Notes & Tips
When buying a premade herb de Provence mix, when you get it home, toss it in a spice grinder or blender and grind it down to more of a powder. It is a very chunky whole leaf herb mix, that really isn't that pleasant to eat when you get a dry rosemary leaf in your teeth. But when grind it down you get all the flavor and a much more pleasant eating experience.
One of the key factors that makes this dish amazing is, ensuring the chicken skin gets crisp. Work in batches if necessary, only browning a few thighs at a time. Let them sit till brown and crisp, then turn or move if needed to brown all the skin.
After all the chicken is browned, then you can really pack everything in tight. Then nestle in all the goodies and press them between the chicken and on top and let it all hang till cooked to perfection.
Chicken thighs makes this an easy and inexpensive recipe to make. But you could use a whole pieced-out chicken or even a spatchcocked chicken for a pretty presentation at a dinner party or family meal.
The only way you can substitute the herbs de Provence is if you make your own homemade version. But keep my note on grinding it down a bit. It is a MUST!
If you do not prefer garlic, you can leave it out. Though I would suggest leaving it in to add flavor, discarding, or not eating the cooked cloves to eliminate them after cooking.
Shallots have a lighter flavor to them than most onions. But if you can't get your hands on them, use red onion in its places, just cut it into small wedges.
I usually have some grape tomatoes around so that is what I use. Plus they are bite size and compliment the size of the olives. But you could use ANY tomato, if they are big just wedge them down into smaller pieces.
The dates add a much-needed sweetness to this, herby, salty, briny dish. I almost call them a MUST, and I encourage you to give them a try. Don't sub them, but cut them into smaller pieces so you don't recognize them so much after cooking if you prefer.
If anything was optional it is the artichokes, but I LOVE them so I always make sure to add them. Plus they compliment everything else so nicely.