How To Make Chicken Provencal | Rachael Ray

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

Marinate the chicken in a mixture of 1 cup French white wine, 1/4 cup finely chopped parsley, rosemary, thyme, 1/4 cup finely chopped fennel, zest of 1 lemon, a few crushed cloves of garlic, and 1/4 cup olive oil.

Heat a pan over medium heat and drizzle a little oil.

Shake off excess marinade from the chicken and brown it in the pan, potentially in two batches depending on skillet size.

Reserve the marinade and add it to the pan after browning the chicken to reduce.

Add sliced onion, shallots, fennel, and garlic to the pan after removing the chicken, and turn the heat down to simmer.

Add about 4 to 6 tablespoons of butter to the pan with the drippings and soften the vegetables.

Add about 1 cup of nicoises olives and a couple of small green olives to the softened vegetables.

Sprinkle in a couple tablespoons of flour to thicken the sauce and stir.

Add a little over half of the reserved marinade and chicken stock or bone broth to the pan, scraping the bottom to lift up color.

Add the juices collected from the tray and semi-dried or plumped sun-dried tomatoes or chopped fresh peeled tomatoes or drained canned tomatoes to the pan.

Slide the pan into the oven for about 15 to 20 minutes to finish cooking the chicken.

After removing the chicken from the oven, add the juice of the zested lemon to the dish.

Spoon the thickened sauce and tomatoes over the chicken and serve directly from the cast iron skillet.

Cooking Techniques

Equipment Needed

Spice Level: