Name: Chicken Provencal
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 bone-in, skin-on chicken drumsticks; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 6 garlic cloves, minced; 1 large yellow onion, sliced; 1/3 cup dry white wine; 1 (14.5-ounce) can diced tomatoes, with juices; 1 cup cherry tomatoes, halved; 1/2 cup pitted black olives (Niçoise or Kalamata work well); 2 tablespoons capers, drained; 1 tablespoon herbes de Provence (or a mix of dried thyme, rosemary, oregano, and basil); 1/2 teaspoon red pepper flakes (optional, for a touch of heat); 1 lemon, sliced; 2 tablespoons chopped fresh parsley (for garnish)

Hey y’all! If you’re searching for a dinner that’s both comforting and elegant, Chicken Provencal is calling your name. Picture juicy chicken simmering in a sunny blend of tomatoes, olives, garlic, and aromatic herbs—a hint of French countryside, right in your kitchen. Whether you’re hosting friends, planning a cozy family meal, or just want something special on a weeknight, this Chicken Provencal fits the bill. Let’s get cooking!

Why You’ll Love This Chicken Provencal

Bursts with rustic, bold Mediterranean flavors that feel fancy but are so achievable.
One-pan recipe means easy cleanup and less fuss on busy nights.
Pairs beautifully with pasta, rice, crusty bread, or even mashed potatoes.
Perfect for meal prep—the flavors get even better the next day!
Customizable with your favorite herbs or added veggies.

Ingredients

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 garlic cloves, minced
1 large yellow onion, sliced
1/3 cup dry white wine
1 (14.5-ounce) can diced tomatoes, with juices
1 cup cherry tomatoes, halved
1/2 cup pitted black olives (Niçoise or Kalamata work well)
2 tablespoons capers, drained
1 tablespoon herbes de Provence (or a mix of dried thyme, rosemary, oregano, and basil)
1/2 teaspoon red pepper flakes (optional, for a touch of heat)
1 lemon, sliced
2 tablespoons chopped fresh parsley (for garnish)

Directions

Prep and Brown the Chicken

Pat the chicken thighs and drumsticks dry with paper towels, then season generously with kosher salt and black pepper on all sides.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin side down, and brown for 5-6 minutes per side, until the skin is golden. Transfer to a plate.

Sauté Aromatics and Deglaze

Reduce heat to medium. Add the sliced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine to deglaze, scraping up any brown bits with a wooden spoon. Simmer for 2 minutes to reduce slightly.

Build the Sauce

Add the diced tomatoes (with juices), cherry tomatoes, olives, capers, herbes de Provence, and red pepper flakes (if using). Give everything a good stir.

Braise the Chicken

Return the browned chicken to the pan, nestling it into the sauce. Arrange lemon slices over the top.
Cover and let simmer over low heat for 30-35 minutes, until the chicken is cooked through and the flavors have melded.

Finish and Serve

Uncover and cook 5 more minutes to thicken the sauce, if needed. Sprinkle with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Notes

For best flavor, use bone-in, skin-on chicken pieces—they stay juicy and add richness to the sauce.
If you don’t have herbes de Provence, use a blend of 1 tsp each dried thyme and rosemary, plus 1/2 tsp dried oregano and basil.
Make sure to simmer gently to avoid drying out the chicken.

Variations

Boneless Chicken: Use boneless skinless chicken thighs and reduce simmer time to 20-25 minutes.
Vegetarian Provencal: Swap chicken for hearty vegetables like eggplant and zucchini, plus canned chickpeas for protein.
Spicy Provencal: Add extra red pepper flakes or a pinch of cayenne for more heat.

Required Equipment

Large oven-safe skillet or Dutch oven
Wooden spoon
Sharp knife and cutting board
Tongs
Measuring cups and spoons

Storage Instructions

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Chicken Provencal also freezes well for up to 2 months—thaw overnight in the fridge before reheating gently on the stove or microwave.

Serving Suggestions

Serve Chicken Provencal over creamy mashed potatoes, al dente pasta, fluffy rice, or with plenty of crusty French bread for soaking up the savory sauce.
Add a crisp green salad dressed simply with lemon and olive oil for a balanced meal.
Pair with a chilled glass of dry white wine, like Sauvignon Blanc or Pinot Grigio.

Pro Tips

Browning the chicken deeply adds great depth and color—don’t rush this step!
Use fresh, juicy cherry tomatoes in summer for the best texture and flavor.
Let the dish rest for a few minutes before serving so the sauce thickens and flavors blend.

FAQ

Can I make Chicken Provencal ahead of time?

Yes! In fact, the flavors deepen after a day in the fridge. Gently reheat on the stove before serving.

Can I omit the wine?

Absolutely—replace the wine with equal parts low-sodium chicken broth or vegetable broth.

Do I have to use both thighs and drumsticks?

No, you can use all thighs, all drumsticks, or even chicken breasts—adjust the cook time as needed for the size and type of meat.

Chicken Provencal

Why You’ll Love This Chicken Provencal

Ingredients