Chicken Provençal (The Minimalist Version)

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.

Dice 2 yellow onions.

Pull out the stems from fresh rosemary and thyme, slice thinly, and mince.

Slice 2 garlic cloves very thinly and then mince.

Dry chicken thighs thoroughly on paper towels.

Trim any extra skin and loose tendons from the chicken thighs.

Set a 12-inch cast iron skillet over high heat and add 1 tablespoon of canola oil.

Season the chicken thighs with salt on both sides and add them to the pan skin side down once the oil is hot.

Cook the chicken for 5 to 8 minutes until the skin turns brown and crisp, adjusting heat if necessary.

Flip the chicken and cook for a few more minutes until the other side browns lightly.

Turn down the heat to medium-low and remove the chicken from the pan.

Add the diced onions and a pinch of salt to the pan, cooking until tender and golden brown for about 15 minutes.

Preheat the oven to 325°F.

Add the minced garlic, herbs, and another pinch of salt to the onions, cooking until aromatic for a couple of minutes.

Add 1 cup of dry white wine and a large can of diced or whole tomatoes to the pan, chopping the whole tomatoes if necessary.

Bring the mixture to a boil and season with salt.

Optional: Add olives and a couple of bay leaves.

Snuggle the chicken thighs into the sauce, ensuring the meat is mostly submerged but the skin stays above the liquid.

Pour in any chicken juices that accumulated on the plate.

Bring the sauce to a boil and place the pan uncovered in the oven for one hour.

Check the chicken thighs after one hour for doneness by poking with a fork; they should feel soft and pull apart easily.

Cooking Techniques

Equipment Needed

Spice Level: