Chicken Provencal
The rustic flavor of provence in one skillet. This easy one pan Chicken Provencal is easy to make and has fresh, vibrant, savory heartines that makes it the coziest comfort food.
Servings: 6
Cost: $10
Equipment
- skillet
Ingredients
- 8 Bone In Skin On Chicken Thighs
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground pepper
- 8 medium sized shallots peeled and halted
- 8-10 garlic cloves crushed and peeled
- 1 tablespoons Herbs de Provence
- 1 1/2 cups Grape Tomatoes
- 3/4 cup chopped dates
- 1 cup green olives
- 5-6 sprigs of fresh thyme
- 1 lemon sliced
- 1 cup dry white wine
Instructions
- Season the chicken thighs with salt and pepper, set aside.
- Heat the olive oil in a large, deep sided skillet over medium heat.
- Add the chicken to the pan, skin side down, cooking for 4-5 minutes or until the skin is golden brown and crispy.
- Flip the chicken and cook for an additional 4-5 minutes. Transfer to a platter and keep warm.
- Add the shallots and garlic to the pan. Cook for 2-3 minutes until slightly softened.
- Remove the pan from the heat and arrange the thighs in the pan.
- Add the tomatoes, dates, olives, lemon and thyme to the pan, then pour in the wine.
- Transfer the pan to the oven. Roast the chicken in the oven for 45-50 minutes until the chicken reads 165˚F on an instant read thermometer.
- Serve over noodles or rice.
Notes
Chicken Provencal can be made up to 24 hours in advance and reheated right before serving. Cover and refrigerate until ready to reheat.
Nutrition
Calories: 629kcal | Carbohydrates: 28g | Protein: 34g | Fat: 40g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 2834mg | Potassium: 830mg | Fiber: 5g | Sugar: 16g | Vitamin A: 618IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 3mg