Chicken Provençal is a classic French dish. It’s warm rustic flavors soaked in a dry Vermouth make for a savory, robust dish. I love using bone-in and skin-on chicken thighs because it adds so much additional flavor. If you don’t have Vermouth, try using Grenache or another similar wine. I had a Grenache on hand that I hadn’t opened in almost 10 years, so I made use of that.

The dish has a mellow flavor from the wine, a bit of a brininess from the olives, and sweetness from the shallots and tomatoes. Some people also add capers and dates, both of which I like, but feel that there’s already so much going on in this dish, there’s no need to add more.

Chicken Provençal

Yields 8 Servings | Prep Time 1:00 | Total Cook Time 1:00

INGREDIENTS 

• 1 tbsp. olive oil
• 6-8 cloves garlic, peeled, whole
• 8 chicken thighs, bone and skin on
• 6 shallots
• lemon, quartered longwise
• 1 cup dry Vermouth or Grenache
• 10 oz. fresh grape (or cherry) tomatoes
• 4 oz. queen (green, unstuffed) olives
• sprig fresh thyme
• herbes de provence (fresh or dried)
• salt
• pepper
• ¾ cup flour for dredging

EQUIPMENT 

• roasting pan
• skillet

DIRECTIONS 

1. Preheat oven to 400°.
2. In shallow bowl or on plate, spread flour for dredging chicken.
3. Pat chicken dry. Salt and pepper generously. Set in fridge.
4. While chicken is absorbing salt, peel garlic, shallots, and cut lemons.
5. Heat skillet on high and oil lightly.
6. Once heated, take out chicken, dredge lightly in flour, then place on skillet.
7. Sear each side of chicken until browned, about 4-5 minutes each side.
8. Place chicken in oven-proof braising pan, skin up.
9. Add garlic, shallots, lemon, tomatoes, olives, thyme, and any other herbs you wish to use.
10. Pour Vermouth or Grenache over dish.
11. Braise in oven, uncovered, for 30 minutes. At 30 minutes, baste the top of the dish to keep it moist. Cook another 30 minutes or until shallots are softened and chicken skin is browned to a crisp.