Name: Classic Chicken Provencal
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 7-8 bone-in, skin-on chicken thighs -; 1 teaspoon kosher salt -; 1/2 teaspoon black pepper -; 2 tablespoons olive oil -; 1 tablespoon herbes de Provence -; 4 large shallots, quartered -; 6 cloves garlic, peeled -; 1 pint cherry tomatoes -; 1/2 cup green olives, like Castelvetrano -; 1 lemon, cut into eighths -; 1 tablespoon capers -; 4 sprigs thyme -; 1 cup white wine, like Chardonnay -; Rice or baguette, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Classic Chicken Provencal

1. 7-8 bone-in, skin-on chicken thighs -

2. 1 teaspoon kosher salt -

3. 1/2 teaspoon black pepper -

4. 2 tablespoons olive oil -

5. 1 tablespoon herbes de Provence -

6. 4 large shallots, quartered -

7. 6 cloves garlic, peeled -

8. 1 pint cherry tomatoes -

9. 1/2 cup green olives, like Castelvetrano -

10. 1 lemon, cut into eighths -

11. 1 tablespoon capers -

12. 4 sprigs thyme -

13. 1 cup white wine, like Chardonnay -

14. Rice or baguette, for serving -

How to cook deliciously - Classic Chicken Provencal

1. Stage

Preheat the oven: Preheat the oven to 400°F.

2. Stage

Season and sauté the chicken: Season the chicken thighs well on all side with salt and pepper. In a large (at least 12-inch) oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down. Cook, untouched, for 8-10 minutes so skin can start to render and brown slowly. While your chicken thighs start to brown, prepare the other ingredients.

3. Stage

Flip chicken and add remaining ingredients: When chicken thighs have browned on one side, flip the chicken thighs. It can be helpful to use a thin spatula to make sure to get the skin loose from the skillet. Sprinkle chicken thighs with Herbs de Provence, shallots, garlic, cherry tomatoes, green olives, lemon wedges, capers, and thyme sprigs. Add the white wine to the skillet, around the chicken pieces.

4. Stage

Braise chicken in oven: Place skillet in the oven and braise, uncovered, for one hour. The chicken is done when opaque all the way through and the thighs register at least 165°F in the middle.

5. Stage

Remove braise from oven, let cool, then serve: Remove and let cool for five minutes and then serve over rice or with a crusty baguette.