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Chicken Provençal with Green Olives and Cherry Tomatoes

🇫🇷 France · Provence

Servings: 4 Prep: 20 minutes Cook: 1 hour Total: 1 hour 20 minutes

Ingredients

  • 4 skin-on chicken leg quarters (or 8 bone-in, skin-on chicken thighs)
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/3 cup (42g) flour
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp herbes de Provence
  • 8-10 cloves garlic, peeled
  • 6 medium shallots, peeled and halved
  • 2 pints (4 cups / 600g) cherry tomatoes
  • 4 artichoke hearts, quartered (canned, drained)
  • 1 cup green olives (with pits or pitted)
  • 1 cup (250ml) dry wine (red or white) or vermouth
  • 3-4 sprigs fresh thyme

Steps

  1. Rinse chicken pieces and pat dry thoroughly with paper towel; let come close to room temperature.
  2. Season chicken with salt and pepper on both sides, then dredge each piece in flour to coat evenly.
  3. Preheat oven to 400°F (205°C) with a rack in the middle.
  4. Heat olive oil in a large ovenproof pan. Place chicken skin side down and cook undisturbed for 6-7 minutes until golden brown.
  5. Flip chicken and cook the other side for 6-7 minutes.
  6. Sprinkle chicken with herbes de Provence. Arrange garlic, shallots, cherry tomatoes, olives, and artichoke hearts around the chicken.
  7. Add wine to the pan and place thyme sprigs on top of the chicken.
  8. Cover with a lid and place in the oven. Cook for 20 minutes.
  9. Remove the lid, baste chicken with pan juices, and cook uncovered for 20-25 more minutes until chicken is cooked through and browned.
  10. Serve over rice, potatoes, or cannellini beans, with crusty bread for dipping.

Source: www.pardonyourfrench.com