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.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dinner
Cuisine: French
Keyword: chicken provencal, chicken thighs, Pan Roasted Chicken
Servings: 6
Calories: 629kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
8Bone In Skin On Chicken Thighs
2tablespoonsolive oil
2tablespoonskosher salt
1 1/2tablespoonsfreshly ground pepper
8medium sized shallotspeeled and halted
8-10garlic cloves crushed and peeled
1tablespoonsHerbs de Provence
1 1/2cupsGrape Tomatoes
3/4cupchopped dates
1cupgreen olives
5-6sprigs of fresh thyme
1lemonsliced
1cupdry 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.