Chicken Provencal | How to make Chicken Provencal | French Recipe Super and easy food Ideas

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.

Peel and halve the onion, then trim it and mince it roughly.

Crush the garlic cloves and trim them, ensuring no large lumps remain.

Rub olive oil and salt on the chicken thighs and set aside.

Heat a cast iron skillet until very hot without adding oil.

Sear the chicken thighs skin-side down in the hot skillet until they develop color and crispiness.

Turn the chicken thighs over and cook until browned on the other side.

Remove the chicken and add the minced onion and crushed garlic to the skillet, stirring them together.

Add white wine to the skillet, adjusting the amount as desired, and allow it to boil.

Pour in approximately 200 mL of chicken stock and add the chopped tomatoes, allowing the mixture to cook and combine flavors.

Add dried thyme and anchovy to the skillet, mixing well, and adjust seasoning with salt and pepper as needed.

Reduce the heat and add Kalamata olives to the sauce.

Return the chicken to the skillet, cover, and let it cook for about 10 minutes.

Check the dish after 10 minutes, stirring to ensure even cooking, and cover again for another 5 minutes or until ready.

Cooking Techniques

Equipment Needed

Spice Level: