Chicken Provençal

Crispy seared chicken, briny olives, sweet shallots, tomatoes, and artichokes
all braised in a white wine sauce, this Chicken Provençal is an absolute crowd
pleaser.

Servings: 5 people

Author:

Prep Time
5 minutes

Cook Time
1 hour

Total Time
1 hour, 5 minutes

Course:

Main Course Dinner

Cuisine:

French

Keywords:

chicken roasted chicken Braised Chicken

Instructions

1 Preheat the oven to 400℉.
2 Prep the chicken by cutting away any excess fat (not skin) and seasoning with a
heavy pinch of salt on both sides (approx 1/2 teaspoon ttl).
3 Place the pan on the stove over medium heat. Add 1 – 1 1/2 tablespoons of olive
oil to the pan. Once hot place the chicken skin side down and cook undisturbed
for 6-8 minutes until the skin is golden brown and crispy.
4 Flip and cook the other side for 5 minutes. Remove from the pan and place on the
side.
5 Lower the heat and allow the pan to cool down for 1-2 minutes.
6 Add the garlic and cook for 2-3 minutes until soft and fragrant.
7 Add the flour and mix to combine. Cook the flour for a minute before deglazing
the pan with the wine. Cook the wine for 3 minutes, then add the broth. Salt to
taste, I roughly add about 1/2 tsp of salt, but depending on how salty the broth
is will dictate how much you need.
8 Place the chicken back in the pan skin side up. Layer in the tomatoes, shallots,
artichokes, and olives. Top with thyme.
9 Roast for 40-45 minutes until chicken is cooked and skin is crispy. Top with
fresh chopped parsley and serve.

Chicken Provençal

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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