Weeknight Dinner: Chicken Provençal
This braised chicken dish is an easy family dish that is flavourful and comes together quicker than you think.
Tender chicken with olives, tomatoes and aromatics. Searing the chicken first, then sautéing the vegetables in order is what helps the entire process of braising. The next step is deglazing the pan, a loosening technique of all its magnificent juices and bits (in this recipe, from the chicken and veggies), then transferring the pan to the oven for simmering and reducing the liquid. That’s it — all done and devoured!
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Tender chicken with olives, tomatoes and aromatics. Enjoy this easy dish for a weeknight family meal or entertaining!
- 6 to 8 medium to large bone-in, skin-on chicken thighs (*see notes)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoon olive oil
- 8 to 9 cloves garlic, (peeled )
- 2 to 3 banana shallots, (cut in slices)
- 5 tablespoons capers, (drained)
- 1 1/2 cup (380g ) cherry tomatoes
- 1 cup (250g) green olives
- 8 medjool dates, (pitted and quartered )
- 3 to 4 stems (about ½ bunch) fresh tarragon, (then de-stemmed)
- 1 cup (240ml) dry white wine
- 1 teaspoon fresh thyme, (de-stemmed)
- 1/2 lemon, (cut into 4 wedges)
Yield: Serves 4 to 6 persons *see notes
1. In a small bowl, filled with hot water, soak the Medjool dates for 5 minutes, until softened. Drain and set aside.
2. Pat the chicken thighs dry with kitchen towelettes or paper towels. Set aside.
3. Slice each clove of garlic in half, lengthways. Set aside.
1. Preheat the oven to 400°F/200°C.
2. Season the chicken with the salt and black pepper, evenly on both sides.
3. In a 10-inch pan, heat the olive oil over medium-high heat, and sear the chicken (skin side down) for 4 to 5 minutes, until browned. Then, flip the chicken over, and sear the opposite side for 3 to 4 minutes. Switch off the heat.
4. Nestle the garlic, shallots, capers, tomatoes, olives, and quartered dates between and around the chicken thighs in the pan. Sprinkle thyme over the top.
5. Pour in the wine, along the inside edge of the pan, then sprinkle half of the fresh tarragon over the chicken.
6. Place the lid over the chicken, and simmer in the oven for 30 mins. Remove the lid and cook a further 15 to 20 mins., or until the chicken (reaches 165°F or 74°C) is done. Remove from the oven, and garnish with the remaining fresh tarragon. Serve over a bed of basmati white rice or with a fresh French baguette. Plate with a wedge of lemon, and spoon a little bit of the extra juices from the chicken over the rice, and the olive mixture over it, then place the chicken thighs on top. Enjoy!
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If you have medium chicken thighs, use 6 or 7 thighs, if you have large chicken thighs use 5 or 6. I used medium chicken thighs and used 6 here. Think about how many people you are feeding; this will help you gauge how many chicken thighs you will need. For example, if your chicken thighs are rather small, use 8 thighs for this recipe to serve at least 4 people with two small thighs.
