Savor the essence of Provence with my Chicken Provençal, where green olives and cherry tomatoes meet a generous amount of garlic and herbes de Provence simmered in a delicate white wine sauce.
This Chicken Provençal is a dish that’s as delightful to make as it is to eat. Picture this: juicy chicken thighs, infused with the rustic flavors of green olives and cherry tomatoes, all brought to life with a splash of white wine and a hearty helping of garlic. It’s like a cozy trip to the French countryside, reminding me of classics like coq au vin and chicken fricassee, but with a simpler, homestyle twist. This recipe brings the essence of French cuisine to your table, effortlessly blending sophistication with comfort.
Don’t rush the browning of the chicken thighs. This step is crucial as it not only adds a beautiful golden color but also develops deep, rich flavors in the dish.
Chicken Provençal is a mouthwatering French dish that originates from the Provence region in southeastern France. With its robust tomato-based sauce infused with fragrant herbs and briny olives, this recipe truly captures the essence of Provençal cuisine.
In this article, we’ll explore the history, key ingredients, and cooking techniques behind chicken Provençal to give you a comprehensive understanding of this iconic dish. Whether you’re an aspiring home cook or simply a francophile with a passion for food, read on to satisfy your craving for knowledge about this French favorite.
A Brief History of Chicken Provençal
To understand chicken Provençal, we must first look at where it comes from: Provence, France. The sunny weather and rich soil in Provence have made it a great place to grow tasty Mediterranean foods like garlic, tomatoes, olives, and herbs for a long time. Local cooks gathered these colorful ingredients to make the rustic yet elegant food that is typical of the area.
The idea for Chicken Provençal came from using simple ingredients from the area to make a hearty, filling meal. The dish likely started as a practical way for families in Provence to make cheap chicken into a tasty stew-like meal by using tomatoes and aromatics they already had on hand. The recipe became well-known over time as a classic example of the olive-heavy, herb-filled flavors of Provençal cooking.
While the exact origins are unknown, food historians agree that chicken Provençal has been a prized regional specialty for well over a century. The recipe eventually spread beyond Provence and became a fixture on menus throughout France and beyond as a taste of rustic French countryside cooking.
Traditional Ingredients in Chicken Provençal
The beauty of chicken Provençal lies in its simple, yet nuanced medley of flavors. Here are some of the core ingredients that give this dish its signature Provençal essence:
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Usually chicken thighs or drumsticks, but breast meat will also work. Bone-in cuts taste the best.
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Onions: Sautéed onions add subtle sweetness.
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Garlic: Lots of garlic provides a deep, aromatic backbone.
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Tomatoes: Fresh, ripe tomatoes offer bright acidity and sweetness. Canned whole tomatoes are also common.
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Herbs: A blend of dried herbs, including thyme, rosemary, oregano and/or herbes de Provence.
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Olives: Briny black or green olives, such as Niçoise or kalamata.
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Capers Optional, but capers add a pleasant tangy salty kick.
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White Wine: A splash of white wine adds acidity and fruitiness. Chicken or vegetable stock can substitute.
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Olive Oil: The base for sautéing aromatics and chicken.
With this simple list of ingredients, Provençal cooks transformed basic pantry items into a nuanced feast for the senses. The herbs, tomatoes and olives take center stage, while subtle supporting players like onions, garlic and white wine harmony to create a truly Provençal experience in one’s kitchen.
How to Cook Authentic Chicken Provençal
Now that we’ve covered the origins and ingredients, let’s discuss the cooking process for authentic chicken Provençal:
1. Prepare the food; this will help you work quickly when the cooking starts. Roughly chop the tomatoes, garlic, olives and herbs. Pat the chicken dry so it browns properly.
2. Brown the chicken – Season the chicken with salt, pepper and herbs, then brown it in batches in olive oil over medium-high heat until golden. This builds a flavorful fond in the pan.
3. Cook the aromatics – Add the onions first and cook briefly until softened. Then add the garlic and cook another minute or two until fragrant.
4. Deglaze with white wine – Once the aromatics are cooked, pour in some white wine and let it simmer while scraping any browned bits off the pan. This captures all that concentrated chicken flavor.
5. Simmer the tomatoes & olives – Add the tomatoes, olives, capers, herbs and chicken. Let simmer 20-30 minutes until the sauce is thickened. For deeper flavor, add tomatoes in two batches.
6. Finish with fresh herbs – Just before serving, add some slivered fresh herbs like parsley, basil or thyme. This adds a fresh burst of flavor and aroma. Voila!
With this sequence, you’ll produce the silky, aromatic tomato sauce that this iconic braise is known for. Taking the time to build flavor in stages results in a nuanced Provençal meal that is truly magnifique!
Variations on Chicken Provençal
One of the great things about chicken Provençal is that it’s endlessly adaptable to different tastes and ingredients. Here are just a few possible variations:
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Substitute bone-in chicken thighs with boneless, skinless breasts or a whole cut-up chicken.
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Try a mix of regular and sun-dried tomatoes for a more concentrated flavor.
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Add sliced mushrooms when cooking the onions for earthiness.
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Use a combination of fresh and dried herbs.
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Stir in a spoonful of cream at the end for added richness.
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Garnish with chopped fresh parsley or basil for a pop of color.
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Serve over pasta, rice, creamy polenta or slices of crusty bread.
The basic template still applies, but don’t be afraid to put your own twist on this classic French braise! Tweak herbs, vegetables, cooking times and serving styles until you’ve crafted a chicken Provençal with your unique stamp.
What Makes Chicken Provençal So Satisfying
When you consider the flavors, ingredients and cooking techniques behind chicken Provençal, it’s easy to see what makes this dish so universally crave-worthy. Here are just some of the qualities that contribute to its satisfying comfort factor:
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Heartiness – With its stewed chicken and chunky vegetable sauce, this dish is comforting and filling.
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Complex flavors – The tomato-based sauce strikes a perfect balance of savory, sweet, briny and herbal.
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Aromatic – Fragrant herbs and spices fill the kitchen and whet the appetite.
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Rustic appeal – Simple ingredients and hands-on preparation give it a homemade, peasant dish quality.
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Versatility – Chicken offers fairly mild flavor, making this dish family-friendly. It also pairs with many sides and ingredients.
–Wine-friendly – The brightness of tomato-based Provençal cuisine pairs perfectly with crisp rosé or light-bodied reds.
With so many feel-good factors working in its favor, it’s no wonder chicken Provençal has remained a much-loved staple in kitchens from Provence to around the world. This taste of sunny Provence offers comfort, flavor and satisfaction in one aromatic pot.
Chicken Provençal – A True French Classic
In the world of French cooking, chicken Provençal stands out as a true national treasure. This aromatic braise combines the best of Provence’s rustic ingredients to create a dish that perfectly encapsulates South of France flavor. While cooking techniques vary, the core essence of chicken, tomato and olives endures as a culinary passport to the Provençal countryside.
Can I make Chicken Provençal ahead of time?
You can, and it tastes even better the next day because the flavors have had more time to mix. Just reheat it gently on the stove or in the oven before serving.
Deglaze And Add Tomatoes
Pour in the white wine, and let it bubble away, scraping up the tasty bits from the bottom of the pan. Now, toss in the cherry tomatoes. Give them a few minutes to soften and start to burst – they’ll release their lovely juices into the sauce.
Return the browned chicken to the skillet, and add the chicken broth. Don’t forget to throw in the green olives, capers, and an extra sprinkle of herbes de Provence. Bring it all to a gentle simmer, cover, and let it cook for about 30 minutes.
When the chicken is done and soft all the way through, add some lemon zest and chopped fresh parsley.
If you want to soak up all that delicious sauce, I like to serve this Chicken Provencal over buttered noodles and crusty bread. But here are some other ideas:
Chicken Provencale
FAQ
What is a chicken provencal?
Made with tomatoes, capers, olives, white wine, and lemon, this dish is so much more than the sum of its parts. Nick has been creating recipes for home cooks for almost 15 years.
What is Provencale sauce made of?
Provençal Sauce is another term used often for la sauce Vierge, or Vierge Sauce. It is technically a vinaigrette or a salsa made of tomatoes, olives, capers, green onion, chives, basil and olive oil. Vierge Sauce is delicious served over grilled fish, chicken or pasta to make a pasta salad.
What is Provençal style food?
Provençal-style dishes typically include onion, garlic, olive oil, olives and tomatoes, as well as herbs from the area. Many also include anchovies, capers and/or artichokes or bell peppers. You’ll see dishes using fish as the base as well as chicken, as here.
What do you serve with chicken provencal dinner?
What should I serve with Chicken Provençal? Simple roasted new potatoes, a green salad, or boiled green beans would be excellent with the gutsy flavors here, as would a crusty baguette, buttered rice, or mashed potatoes.