Poulet à la Provençale
Prep time: 15 minutes
Cook time: 45 minutes
Total time: ~1 hour
Servings: 4 servings
Country of Origin
France (Provence-Alpes-Côte d'Azur region)
Description
Poulet à la Provençale is a vibrant, sun-soaked dish that encapsulates the rustic culinary style of the South of France. Unlike the heavy, butter-and-cream-based sauces of northern France, this recipe relies on olive oil, sweet cherry tomatoes, garlic, shallots, briny Niçoise olives, and a heavy hand of dry Herbes de Provence (a blend of thyme, rosemary, savory, oregano, and sometimes lavender).
Presentation & How It's Eaten
The chicken is served golden-brown and bubbling hot in its baking dish, surrounded by a jammy, caramelized sauce of melted tomatoes, soft garlic cloves, and dark olives. It is finished with a sprinkle of fresh basil. It is best eaten with crusty sourdough bread, roasted baby potatoes, or a light polenta to absorb the delicious tomato-olive juices.
Ingredients
1kg (2.2 lbs) bone-in, skin-on chicken thighs and drumsticks
3 tbsp extra virgin olive oil (divided)
450g (1 lb) sweet cherry tomatoes, left whole on the vine or loose
1 head of garlic, cloves separated and peeled but left whole
2 large shallots, peeled and sliced
100g (3.5 oz) pitted Niçoise or Kalamata olives
120ml (1/2 cup) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1.5 tbsp dried Herbes de Provence
1/2 tsp red pepper flakes (optional)
Salt and freshly cracked black pepper
A handful of fresh basil leaves, torn (for garnish)
Step-by-Step Directions
Season and Sear: Pat the chicken pieces completely dry. Season generously on all sides with salt, black pepper, and 1 tablespoon of the dried Herbes de Provence. In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken skin-side down for 6 to 8 minutes until the skin is deep golden-brown and crispy. Flip and sear the other side for 3 minutes. Transfer chicken to a plate.
Sauté Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan. Toss in the whole garlic cloves and sliced shallots, cooking for 3 to 4 minutes until they are soft and fragrant but not browned.
Deglaze: Pour the dry white wine into the skillet, scraping up the browned bits from the bottom of the pan. Let the wine simmer and reduce by half (about 3 minutes).
Assemble the Pan: Pre-heat your oven to 190°C (375°F). Stir in the whole cherry tomatoes, olives, remaining Herbes de Provence, and red pepper flakes. Season the vegetables lightly with salt. Arrange the seared chicken pieces skin-side up back into the skillet, nesting them snugly among the tomatoes and garlic.
Bake: Transfer the skillet uncovered to the oven. Bake for 30 to 35 minutes, or until the chicken's internal temperature reaches 75°C (165°F) and the cherry tomatoes have burst and turned jammy and sweet.
Garnish and Serve: Carefully remove the hot skillet from the oven. Scatter the torn fresh basil leaves over the top and drizzle with a splash of fresh olive oil before serving directly from the pan.
Optional
Artichoke & Caper Boost: Toss in 100g of drained marinated artichoke hearts and 1 tablespoon of capers alongside the olives for a brinier, Mediterranean twist.
Fennel Infusion: Sauté half a bulb of thinly sliced fresh fennel along with the shallots to inject a sweet, subtle anise undertone to the dish.
Prevent Sticking: Shake the skillet gently right after nesting the chicken back into the pan to ensure the onions and garlic sit underneath, forming a non-stick bed for the chicken bones.
Cooking Tips
The Tomato Jam Trick: Leaving the cherry tomatoes whole is key. As they roast in the oven, their skin blisters and traps their natural sugars, concentrating them. When you press down on them with your fork at the table, they burst to create an instant, sweet pan sauce.
Skin-Up Only: When nesting the chicken back into the skillet before baking, make sure the seared, crispy skin stays above the liquid line. If you submerge the skin in the wine and tomato juices, it will turn soggy in the oven.
Nutrition Facts
(Estimated per serving)
Calories: ~420 kcal
Total Fat: 28g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: ~590mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Sugars: ~4g
Protein: 31g
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