Chicken Provençal is all about ease and elegance!  Melty tender chicken seasoned with aromatic Herbs de Provence, cooked in white wine with fresh tomatoes, olives, garlic, and shallots.  Easy enough for a weeknight and elegant enough for company. 

Chicken Provençal is seasoned with Herbs de Provence, and braised with white wine, tomatoes, olives, garlic and shallots until tender & fragrant.

Be yourself. Life is precious as it is. All the elements for your happiness are already here. There is not need to run, strive, search, or struggle. Just Be.

― Thich Nhat Hanh

Oh this Chicken Provençal!  How can something so simple taste so savory and delicious?  

Chicken thighs and legs, bone-in and skin-on for the most flavor and succulent texture, are pan seared with a generous rubbing of Herbs de Provence (make your own fresh blend from this recipe).  

In the pan with the seared chicken, we pile on whole garlic cloves and shallots, grape tomatoes, olives, and add a touch of white wine.  The oven takes it from here braising with a lid on for about an hour.  

The result is tender, fall-off-the-bone chicken in a heavenly broth that calls for crusty sourdough bread!

What is Chicken Provençal?

Chicken Provençal hails from the region of Southern France that borders the Mediterranean Sea.  

The climate in Provence is mild with lots of sun, warmth, rolling vineyards, olive groves, pine forests and lavender fields.  

The temperate Mediterranean climate influences Provençal cuisine that is based on simple flavors and fresh ingredients.

Ingredients for Chicken Provençal-Chicken thighs and legs with herbs de Provence, tomatoes, shallots, garlic, olives.

Ingredients in Chicken Provençal

  • bone-in chicken thighs and legs– this will yield the most flavorful tender chicken
  • Herbs de Provencethis is the most delightful blend of aromatic herbs
  • garlic cloves- a lot of garlic! you won’t regret it
  • fresh tomatoes– grape, Roma or cherry
  • olives– your choice!  we used kalamata and green olives
  • shallots
  • white wine- we used sauvignon blanc
  • sea salt & black pepper

How to make Chicken Provençal in 3 steps:

Chicken thighs and legs rubbed with Herbs de Provence

STEP ONE– Season both sides of the chicken lightly with salt and pepper.  Generously sprinkle Herbs de Provence over the chicken pressing in on both sides.

Pan seared chicken thighs and legs in a brasier with herbs de Provence.

STEP TWO– In a large oven-proof brasier (with a lid) sear the seasoned chicken on the stove top, over medium-high heat until golden brown, about 3-5 minutes each side.  Remove the pan from heat.

Chicken thighs and legs with Herbs de Provence, ready to braise.

STEP THREE– Tuck in the garlic cloves, tomatoes, olives, shallots around the chicken pieces.  Pour in wine and sprinkle in salt and pepper.  Place a lid on the pan and cook at 400 degrees in the oven for 45 minutes to 1 hour.

When it comes out, the chicken will be meltingly tender and fragrant.

Chicken Provençal is seasoned with Herbs de Provence, braised with white wine, tomatoes, olives, garlic and shallots until tender & fragrant.

What to Serve with Chicken Provençal

Chicken Provençal is seasoned with Herbs de Provence, braised with white wine, tomatoes, olives, garlic and shallots until tender & fragrant.

My family loves this dish, simple and satisfying!  Hope you enjoy it as much as we do!

~Tonia

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Chicken Provençal is seasoned with Herbs de Provence, braised with white wine, tomatoes, olives, garlic and shallots until tender & fragrant.

Chicken Provençal

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: chicken
  • Method: braised
  • Cuisine: French
  • Diet: Gluten Free

Description

Chicken Provençal is all about ease and elegance!  Melty tender chicken seasoned with aromatic Herbs de Provence braised in white wine with olives, garlic and shallots.  So simple and so delicious.  Easy enough for a weeknight and elegant enough for company.


Ingredients

Units Scale
  • 2 1/2 pounds chicken thighs and legs, bone-in, skin-on
  • 2 tablespoons Herbs de Provence (store-bought or make your own)
  • 10 large garlic cloves, peeled and left whole
  • 1 1/2 cups fresh tomatoes (grape tomatoes, small Romas or cherry tomatoes are nice left whole)
  • 1 cup pitted olives, whole ( kalamata or green olives)
  • 5 shallots, whole or cut in halves
  • 1/2 cup white wine (sauvignon blanc is nice)
  • 1/2 teaspoon sea salt, adjust to taste
  • 1/2 teaspoon pepper

Instructions

  1. Preheat the oven to 400F degrees.
  2. Season both sides of the chicken lightly with salt and pepper.  Generously sprinkle Herbs de Provence over the chicken pressing in on both sides.
  3. In a large oven proof brasier (with a lid) sear the seasoned chicken on the stove top, over medium high heat until golden brown, about 3-5 minutes each side.  Remove the pan from heat.
  4. Tuck in the garlic cloves, tomatoes, olives, shallots around the chicken pieces.  Pour in wine and sprinkle in salt and pepper.  Place a lid on the pan and cook at 400 degrees in the oven for 45 minutes to 1 hour.  Chicken should register 165 degrees F on a thermometer.

Notes

Bone-in, skin-on chicken is best here- more flavorful and moist.

Nutrition

  • Serving Size: 1 piece of chicken
  • Calories: 267
  • Sugar: 1.7 g
  • Sodium: 226.3 mg
  • Fat: 5.2 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 5.7 g
  • Fiber: 1.3 g
  • Protein: 43.5 g
  • Cholesterol: 137.9 mg

Keywords: chicken provencal, chicken provencal recipe, chicken with herbs de provence

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Comments

  1. Fantastic meal. Easy to prepare and so happy to learn to grind my own herbs. So flavorful. Skipped olives since I am not fond of them!

    1. Hi Bella, Yes that would work (though we have not tried it with this recipe). I would start with 3 hours on low. Let us know how it turns out!

      1. Thank you for your prompt reply. I will let you know of I do this in the slow cooker. I will be trying this recipe for sure.

  2. Unbelievable flavor for such an easy dish! My husband took one bite and declared it a keeper recipe. Will definitely serve it with crusty bread next time to soak up all that incredible broth!