Chicken Provencal 

Slowly braised, meltingly tender chicken thighs imbued with the sunny flavors of Southern France, Chicken Provencal is real comfort food. Just give me a nice crusty baguette to mop up the rich sauce, and I’m in heaven.

The only challenge to braising chicken is keeping the skin from turning soft over the long cooking time. I solve this problem by first searing the chicken thighs, seasoned with just salt and Herbes de Provence, until golden-brown and crispy. Then, to make Provencal-flavored braising liquid, I sauté shallots and garlic until caramelized, and deglaze with white wine to capture all the tasty browned bits, before finishing the dish in the oven.

In the dry heat of the oven, the braising liquid keeps the meat juicy, while the sauce develops a rich, deeply savory flavor.

What is in Chicken Provencal? 

A few Mediterranean pantry staples, including Herbes de Provence, capers, and olives,  transform this chicken dish into a delicious and comforting dinner. Here’s everything you’ll need:

• Chicken thighs might be my favorite part of the bird. Meaty and juicy, they turn tender when oven-braised.
• Herbes de Provence: This spice mix from the South of France contains a variety of wild herbs. More on this herb blend below.
• Kosher salt and freshly ground black pepper: Salt helps tenderize the chicken, and black pepper adds a bit of welcome heat.
• Extra virgin olive oil: To get the golden-brown crust on the chicken, you’ll need just a few tablespoons of high-quality olive oil. 
• Shallots and garlic: Large pieces of shallot and halved garlic cloves season the braising liquid.
• White wine adds a note of acidity. I like a fruity Sauvignon Blanc or Pinot Gris for this recipe. The alcohol cooks off, but if you’d prefer to cook without alcohol, replace the wine with chicken stock and 2 tablespoons white wine vinegar or 1 tablespoon lemon juice.
• Olives and capers: The buttery, mild flavor of Castelvetrano olives goes particularly well with chicken. Salty capers add a powerful, briny flavor to the dish.
• Cherry tomatoes provide the foundation for the braising liquid, adding both sweetness and acidity. 
• Fresh herbs: Whole sprigs of tarragon add a subtle anise flavor to the braising liquid as the chicken cooks. Sprinkled over the dish just before serving, chopped parsley and tarragon add freshness. 
• Orange zest lends a bright flavor that contrasts with the briny olives and capers. 

How to Make Chicken Provencal 

Despite requiring several steps, this is a one-pan dinner, making after-dinner cleanup a cinch. You’ll need a large (12-inch) skillet for the job, along with a pair of tongs and a thin, metal spatula for flipping the chicken thighs. 

• Get ready. Preheat your oven to 350°F.
• Season the chicken. Pat the chicken dry. Combine 2 tablespoons Herbes de Provence with 1 1/2 teaspoons salt and a generous amount of freshly ground black pepper. Rub the mixture between your fingers to crush the dried herbs and release their aroma. Then, rub the Herbes de Provence mixture on both sides of the chicken and under the skin. Set aside for 20 minutes, or refrigerate uncovered for 2 hours if you have the time.
• Sear the chicken. Heat 1 tablespoon olive oil in a large oven-safe frying pan over medium heat. When the oil is shimmering, add half of the chicken, skin side down. Let the chicken cook undisturbed until the skin turns golden brown and releases easily from the pan, 8 to 10 minutes. Using tongs or a thin metal spatula, pry the chicken up and flip. Brown on the other side briefly, about 3 minutes. Transfer the chicken to a plate for now (you will cook it through later). Repeat with the remaining chicken. (There should be enough fat left in the pan from the previous batch, but add another tablespoon of oil if needed.)
• Add the aromatics and deglaze the pan. Quarter 6 medium shallots lengthwise, and halve 12 cloves of garlic. Add to the pan and cook briefly, stirring over medium heat until slightly softened and fragrant, about 3 minutes. Add 1 cup white wine and continue cooking. Use a wooden spoon or spatula to loosen the browned bits from the pan and cook until the wine has reduced by half, about 5 minutes. 
• Add other elements. Stir in 2 cups (10 ounces) cherry or grape tomatoes, 1/2 cup halved Castelvetrano olives, 2 tablespoons rinsed capers, 2 sprigs of fresh tarragon, and 1 3-inch strip of orange zest. Bring to a simmer. 
• Return the chicken to the pan. Carefully nestle chicken into the liquid, making sure the liquid only covers the bottom of the chicken thighs and leaves the skin exposed (this helps the skin stay brown and crispy). Bring to a simmer.
• Oven-braise the chicken. Transfer chicken to the oven and cook, uncovered, until the chicken is tender, the tomatoes have softened, and the liquid has reduced by about half, about 45 minutes. 
• Garnish and serve. Transfer the chicken thighs to a plate. Discard the tarragon sprigs and orange zest. Ladle the sauce into shallow bowls, and top each serving with chicken pieces. Chop the remaining 2 tarragon sprigs and fresh parsley and sprinkle over the chicken. Serve a baguette on the side.