Since I first shared this adapted Chicken Provencal Recipe on Instagram- let me tell you, it’s been a hit with everyone. Probably for two reasons: 1) it’s all in one pot and 2) it’s downright delicious and even kids agree! And all the parents said HALLELUJAH!!
Start with chicken thighs. Any chicken will work but I think the chicken thigh yields such juicy and tender flavor. I use my favorite Lodge Dutch Ovens for this. In fact, I probably use 2 or 3 of them depending on how many people I am cooking for.
You want to put your chicken thighs in the heated pan skin side down. Lightly season your chicken thighs with salt and pepper and flip once. Then you throw in all the additions.
The best part is that you can tailor it to you and mix up what additions you use. For example, this recipe uses cherry tomatoes. But you can also add in mushrooms, zucchini, kalamata olives and even capers. Just depends on your flavor preference. And even when you add in new things, if other people don’t love them they can easily pick them out. However, I think it’s always good to try a recipe the way it’s written once. Then you have a good base to go off of and can fiddle around with ingredients next time.
Once finished, serve with rice and our No Knead Artisan Bread so you can dip the bread in the sauce. Trust me when I say that Chicken Provencal is just a fancy name for “best meal ever”. Can’t wait to hear what you think!
xo, Sarah
Chicken Provencal
Ingredients
- 8 Chicken thighs (bone-in, skin-on)
- 2 1/2 cups White wine
- 1/2 cup Heavy Whipping Cream
- 2-3 Shallots, halved
- 10 oz. pkg Cherry tomatoes
- 4-5 Garlic cloves, peeled
- 2-3 Fresh herb sprigs (such as thyme, oregano, or rosemary)
Instructions
- Pre-heat oven to 425 degrees.
- Heat a skillet with a few tablespoons olive oil and a couple tablespoons of butter.
- Once heated, place chicken thighs skin down in a pan and season generously with salt and pepper. Let cook for 3-4 minutes or until skin is starting to crisp on the bottom.
- Flip chicken thighs over. Add in shallots, tomatoes, and garlic cloves by stuffing them in empty spaces between chicken thighs and on top. Top with fresh herb sprigs and pour white wine over the entire dish.
- Continue to cook on high heat for 5 more minutes or until wine begins to reduce. Liquid should be bubbling consistently.
- Once 5 minutes is up, add in heavy cream and let simmer 5 more minutes.
- Place lid on skillet and put in pre-heated oven. Cook for 25 minutes.
- Take the chicken out of the oven and make sure the chicken has reached a temperature of at least 165 degrees. Take off herb sprigs before serving.
Notes
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Lexy
Made this for dinner yesterday and it was a hit! Very simple to prepare with big flavor. I didn’t have white wine so I used chicken broth instead and added splash of white wine vinegar for flavor. We served it with roasted potatoes, it was a very yummy meal.
Sarah
LexyI’m so glad to hear this Lexy- thanks for taking the time to write that!
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[…] Chicken Provencial, Rice and Bread […]
Sheila Kent
Yum, have to try this!!
Christee
Loved this meal! Holy smokes! The flavor was top notch. Kids even liked it. My only issue is I don’t think the wine reduced enough with times given. Now I know for next time.
Sarah
ChristeeI’m so glad to hear this, thanks for rating it too- how fun! I’ll have to watch mine and the time next time and see if I notice the same thing!
Norah Funk
I made this for supper tonight and served it over rice. I did modify the recipe a bit based on what I hand on hand – chicken broth instead of white wine, and also added button mushrooms. It was so easy, and so, so tasty! My husband started giving positive reviews pretty much from the moment he sat down at the table – first mentioning how tasty it looked and finished by saying that I need to make a menu book with lots of recipe ideas for him to peruse and choose from whenever I ask him what he’s hungry for, and that I should include this recipe! He also mentioned that this was as good as the food we had last night at a high end restaurant last night for Valentines day!
Additionally, my 3yr old (picky eater) and 18mo old cleaned thier plates and wanted more.
I’d say it was a win. And I’m glad I made enough for leftovers tomorrow!
Sarah
Norah FunkI don’t think I could love this review more! Thank you so much Norah
Janice
Absolutely delicious! The white wine gives it that sweet flavor 😋. We also added a bag of spinach and a little more cream. Thank you Sarah for a delicious recipe! 💗
Rebecca
This has become one of our favorite dishes – so much so that I’ve dubbed it my 5-year old’s “favorite chicken!” And that’s how she refers to it too! Both my kids love it, and so do we. Tons of flavor, and I love that it’s all in one pot and easy to throw together.
Amy
I love making this meal for meal trains! So easy to make a large batch for us and another family. The flavor is amazing. My brother said “where did you learn to cook like that?!” All I did was follow this recipe!