Easy

Provençal Chicken

Name: Provençal Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 8 whole bone-in, skin-on chicken thighs; 1 can diced tomatoes (796 ml); 0.75 cup Kalamata olives, pitted and halved; 3 tbsp capers, drained; 6 cloves garlic, sliced; 1 cup dry white wine; 2 tbsp olive oil; 2 tsp fresh rosemary, chopped; 1 tsp fresh thyme leaves; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes

55 min4380 cal

By Chef Marco Deluca·Red Seal Certified Chef|April 1, 2024

This is French countryside cooking that feels entirely at home in a Canadian kitchen. Bone-in chicken thighs braise slowly with tomatoes, Kalamata olives, capers, garlic, and fresh herbs until the sauce thickens and the flavours meld into something warm and savoury. It's the kind of dish that fills your kitchen with the smell of rosemary and makes you want to tear into a baguette.

international-chickenquébécois

Pin This Recipe

Share on:

Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Olive‑Capers Brine

“Before searing, marinate the thighs for 30 minutes in a quick brine of olive oil, a splash of the diced‑tomato juice, and a pinch of the Kalamata‑olive brine; this infuses the meat with salty depth that balances the bright rosemary and capers.”

About This Recipe

Provençal Chicken, or le poulet à la provençale, brings the sunny essence of the French countryside right into your kitchen, especially beloved in the Canadian home. The tender chicken thighs, braised with sun-ripened tomatoes, briny Kalamata olives, and piquant capers, create a symphony of flavors that transports you to a rustic bistro in Provence. This dish is perfect for cozy family dinners or when entertaining friends, as it fills the air with an irresistible aroma that beckons everyone to the table.

What makes this dish truly special is the harmony of its ingredients. The chicken absorbs the richness of the tomatoes and the aromatic herbs, resulting in succulent meat that practically falls off the bone. The contrasting textures of the melt-in-your-mouth chicken and the robust olives add depth, making it a favorite among Canadian cooks who appreciate a one-pot wonder that’s both comforting and sophisticated. This dish is not just a meal; it’s a celebration of flavours that warms the heart and soul, perfect for any occasion throughout the year.

Tips for the Best Provençal Chicken

To cook Provençal Chicken to perfection, aim for an internal temperature of 74°C (165°F) for the chicken thighs. Braising gently ensures the meat stays moist and flavorful, so avoid rushing the simmering process. Start by browning the chicken well to develop a rich base, then don’t skip the step of deglazing the pan with broth to incorporate all those lovely browned bits. This technique enhances the depth of the sauce, making each bite a delight.

What to Serve With It

For an authentic experience, serve your Provençal Chicken with a fresh baguette from Première Moisson, perfect for soaking up the vibrant sauce. A side of herbed quinoa or a simple green salad with a light vinaigrette complements the dish beautifully, adding a refreshing contrast to the rich flavors. A chilled glass of rosé wine would also pair wonderfully, enhancing the Mediterranean feel of the meal.

Storage & Reheating

Leftovers of Provençal Chicken can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of broth to maintain moisture and prevent drying out. If you wish to freeze it, the dish can be frozen for up to 3 months. Thaw in the fridge overnight before reheating for best results.

Nutrition Per Serving

380

Calories

39g

Protein

19g

Fat

37g

Carbs

Fiber5g

Sugar6g

Sodium526mg

Frequently Asked Questions

Can I use chicken breasts instead of thighs for this recipe?+

Yes, you can use chicken breasts, but they may dry out more easily. To keep them juicy, reduce the cooking time and ensure they reach the same internal temperature of 74°C (165°F).

What can I substitute for Kalamata olives?+

If you can't find Kalamata olives, green olives or Castelvetrano olives can be a great alternative, though they will slightly alter the flavour profile.

Can I make this dish ahead of time?+

Absolutely! Provençal Chicken can be made a day in advance. The flavours deepen as it sits, making it even more delicious when reheated.

What type of pan is best for braising?+

A heavy cast iron or enameled Dutch oven works best for braising, as it retains heat evenly and allows for great browning of the chicken.

Is it necessary to use fresh herbs?+

While fresh herbs like rosemary and thyme bring vibrant flavor, you can use dried herbs in a pinch. Just use about one-third the amount, as dried herbs are more concentrated.

Recipe at a Glance

Prep:

15 min

Cook:

40 min

Total:

55 min

Servings:

Difficulty:

Easy

Pro Tips

1Don't skip browning the chicken — the caramelized skin adds depth to the braising liquid and keeps the skin from going rubbery.
2Use a good-quality dry white wine like Pinot Grigio or Sauvignon Blanc — if you wouldn't drink it, don't cook with it.
3The olives and capers are already salty, so taste the sauce before adding extra salt at the end.
4Leftovers improve the next day as the flavours continue to meld. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Variations

Add 1 cup sliced fennel with the garlic for a subtle anise flavour that complements the herbs beautifully.
Substitute green olives for Kalamata if you prefer a milder, less briny flavour.
Stir in 2 cups fresh baby spinach in the last 3 minutes of cooking for added greens and a pop of colour.

International Chicken Recipes

Provençal Chicken

The secret to the best Provençal Chicken? It is easier than you think.

by ChickenRecipes.ca

Pin This Recipe

Trending Recipes

Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience