Chicken Provencal With Tomatoes and Olives - Eat Mediterranean Food

This simple one-pan dish is delicious and perfect for weeknight dinners or entertaining guests. Some rice on the side, fresh crusty bread on hand for sopping up the flavorful sauce, and a wine bottle for sipping make a perfect casual dinner.

Provence, the sun-soaked region in the southeast of France, borders Italy and the Mediterranean sea. Provençal cuisine focuses on fresh, bright tastes and seasonality, using fresh ingredients like tomatoes, garlic, herbs, extra-virgin olive oil, local olives, lemon, and herbs. You may have already heard of or even tried some other Provençal dishes like

• Bouillabaisse (classic fish and seafood dish of Marseille),
• Ratatouille (a traditional casserole of stewed vegetables – originated in Nice),
• Tapenade (a relish consisting of finely chopped olives, capers, and olive oil), and
• Aïoli (a thick sauce made from olive oil and crushed garlic).

In this version of the Chicken Provençal recipe, I have used bone-in, skin-on chicken thighs for maximum flavor. You may use any chicken cut, provided the cooking time is adjusted accordingly.

Keep in mind that it is always better, for food safety, to cook meat to temperature rather than by time. Check with an instant-read thermometer after 15 minutes. The chicken should be at 160°F or a bit above that temperature. The temperature will rise as it rests until it reaches the recommended safe temperature of 165°F. Adjust the final cook time accordingly.

Final cook times vary due to the thickness of the cut, internal starting temperature, or oven variations.

What kind of white wine, you may ask. Good question. It is better to avoid sweet wines like Moscato or Riesling or fruity ones when cooking. For this dish, I used a Pinot Grigio, my go-to white wine for cooking, as its aromas brighten and enhance the dish without overpowering the flavors and aromas of the recipe ingredients.

Herbes de Provence is a mix of dried herbs typical to the Provence region. The cuisine of this region has traditionally used many herbs, which were often characterized collectively as Herbes de Provence, but not in specific combinations and not sold as a mixture. It is about fifty years since spice wholesalers formulated homogenized mixtures. The blends typically contain dried versions of marjoram, savory, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves and buds are also added.

Herbes de Provence mix can be found online or in your local supermarket. If you prefer, you can easily make your own by mixing the herbs mentioned here.

Ingredients to use for this recipe

• Chicken – preferable thighs with their skin and bone.

• Extra virgin olive

• Shallots – you can use a small (or half large) white or yellow onion if that’s what you have.

• Capers – the un-ripened green flower buds of the Capparis Spinosa plant are either cured in salt or pickled in brine. This gives them their distinct savory, bright, briny flavor profile.

• Olives – Both green and Niçoise olives. However, use what you have available; for example, Kalamata olives go well.
• Garlic – Plenty of this.

• Tomatoes (Grape or Cherry) – These tangy-sweet little tomatoes pair nicely with the briny olives and capers.

• Herbes de Provence – The staple combination of herbs of the Provençal cuisine. If you don’t have any at hand, you can replace them with the same quantity of rosemary, thyme, and oregano mixture. With so many rich and bright flavors at play, the braised chicken will still be fragrant and delicious.

• Dry White Wine – Anything that you are drinking that day. I like to use a Pinot Grigio as my go-to white wine for cooking, as its aromas brighten and enhance the dish without overpowering the flavors and aromas of the recipe ingredients.

• Chicken broth.

• Fresh parsley – for garnish.

• Lemon – for garnish.

• Sea salt and freshly ground black pepper.

• I recommend using bone-in, skin-on chicken thighs for maximum flavor. However, you may use any chicken cut (with or without the skin), provided the cooking time is adjusted accordingly.

• Remove the chicken pieces from the refrigerator at least 1 hour before cooking to allow them to get to room temperature.

• Pat dry the chicken thoroughly, which will bring extra-crisp skin when cooking.

• For food safety, cook the chicken to temperature rather than by time. Check with an instant-read thermometer after 15 minutes and adjust the final cook time accordingly. When the chicken comes out of the oven, the chicken should be at 160°F or a bit above that temperature. The temperature will rise as it rests until it reaches the recommended safe temperature of 165°F.

• Final cook times vary due to the thickness of the cut, internal starting temperature, or oven variations.

• It is better to avoid sweet or fruity wines when cooking. Their aroma and taste can alter or overpower the ingredients’ flavors and aromas of the recipe ingredients. For this particular dish, I used a Pinot Grigio.

Make-ahead tips and Storing leftovers

This chicken dish gets even more flavorful the next day while sitting in the sauce. You can make a double batch and refrigerate leftovers in an airtight container for 3-4 days. This will also freeze beautifully for a couple of months.

Chicken with Green Olives and Capers

Bon Appetit!

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