Classic Chicken Provencal

There are quite possibly hundreds of variations on braising chicken in wine, but classic Chicken Provencal is definitely one of my favorites. While I find it to be a stunning presentation, the skillet of juicy chicken braised in wine and dotted with flavorful add-ins is comfort food at its best. Shallots, garlic, tomatoes, herbs, and a citrusy white wine all add to the flavor in this dish.

7-8 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Herbes de Provence
4 large shallots, quartered
6 cloves garlic, peeled
1 pint cherry tomatoes
1/2 cup green olives, like Castelvetrano
1 lemon, cut into eighths
1 tablespoon capers
4 sprigs thyme
1 cup white wine, like Chardonnay
Rice or baguette, for serving

Preheat the oven:
Preheat the oven to 400°F.
Season and sauté the chicken:
Season the chicken thighs well on all side with salt and pepper.
In a large (at least 12-inch) oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down. Cook, untouched, for 8-10 minutes so skin can start to render and brown slowly.
While your chicken thighs start to brown, prepare the other ingredients.
Nick Evans / Simply Recipes
Nick Evans / Simply Recipes
Flip chicken and add remaining ingredients:
When chicken thighs have browned on one side, flip the chicken thighs. It can be helpful to use a thin spatula to make sure to get the skin loose from the skillet. Sprinkle chicken thighs with Herbs de Provence, shallots, garlic, cherry tomatoes, green olives, lemon wedges, capers, and thyme sprigs. Add the white wine to the skillet, around the chicken pieces.
Nick Evans / Simply Recipes
Nick Evans / Simply Recipes
Braise chicken in oven:
Place skillet in the oven and braise, uncovered, for one hour. The chicken is done when opaque all the way through and the thighs register at least 165°F in the middle.
Remove braise from oven, let cool, then serve:
Remove and let cool for five minutes and then serve over rice or with a crusty baguette.
Nick Evans / Simply Recipes

Classic Chicken Provencal

Ingredients

Method

Easy mini Chicken Pot Pies

SLICED BAKED POTATOES

Turtle Lush

Mel Gibson CONFRONTS Oprah Winfrey’s For Her Nasty Ways In Hollywood