Provençal Chicken Recipe

Chicken Provençal

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Braised Chicken Provençal combines the flavors of southern France: tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.

Food & Wine Editors

Updated on August 18, 2024

recipeChicken Provancal — Photo: Photo by Andrew Bui / Food Styling by Max Rappaport

Active Time:

10 mins

Total Time:

45 mins

Servings:

This classic one-skillet French dish comes together largely from pantry staples. It packs a flavorful punch and is table-ready in under an hour, making it a great dinner option any night of the week.

Frequently Asked Questions

How is Chicken Provençal made?

Simply brown seasoned chicken pieces in a skillet until golden, then remove them to a plate and build your sauce right in the pan. Once it's simmered for a few minutes, return the chicken to the pan and cook until every piece is infused with that garlicky, olive-spiked tomato sauce.
What should I serve with Chicken Provençal?

Simple roasted new potatoes or boiled green beans would be excellent with the gutsy flavors here, as would a crusty baguette, buttered rice, or mashed potatoes.

Note from the Food & Wine Test Kitchen

Using a cut-up whole chicken for this dish gives you the best of all worlds — be sure to brown it well for the tastiest result. The thighs and drumsticks, added to the sauce first, provide fat and flavor; lean and meaty breasts require half the cooking time, so they join the party about 10 minutes later.

Suggested pairing

There are lots of interesting wines from the region of Provence that would be ideal with this dish. For a lighter, summer wine, look for a rosé from that area. If you prefer a red, try a Côtes de Provence.

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Ingredients

1 tablespoon vegetable oil
1 (3- to 3 1/2-pound) chicken, cut into 8 pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 small onion, chopped
4 garlic cloves, minced
1/2 cup red wine
1 1/2 cups canned crushed tomatoes with their juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/3 cup black olives, such as Niçoise or kalamata, halved and pitted
1 teaspoon anchovy paste

Directions

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Gather the ingredients.
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In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
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Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.
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Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes.
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Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
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Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes.
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Add the breasts and cook until the chicken is just done, about 10 minutes more.
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Add the remaining 1/4 teaspoon pepper and serve.

Originally appeared: August 2012