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Chicken Provençal

COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
2-4
RATE THIS RECIPE
(221)
Clare and Jess' Chicken a la Provencal
TODAY
COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
2-4
RATE THIS RECIPE
(221)

Ingredients

  • 1/2 whole chicken, bones removed
  • Sea salt, preferably Maldon
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil, divided
  • 2 cloves garlic, peeled and thinly sliced
  • 1/2 cup black olives, pitted
  • 1 teaspoon salted capers, soaked in water and drained (optional)
  • 4 cups cherry tomatoes, halved and seeded
  • 1 bunch basil leaves, torn
  • 1/2 cup white wine
  • Chef notes

    This is a great recipe that celebrates summer and the flavors of the South of France. It reminds me of my summers in Provence as a child. This classic flavor profile also works well with fish.

    Technique tip: Cook the chicken under a weight to ensure thorough browning.

    Swap option: You can use a whole spatchcocked chicken or chicken breasts.

    Preparation

    1.

    Remove the chicken from the fridge 20 minutes before cooking.

    2.

    Season the chicken generously with salt and pepper on both sides.

    3.

    Heat 1/4 cup of the oil in the pan on a high heat until hot (it's important to have a hot pan so that the chicken becomes golden brown and doesn't stick).

    4.

    Place the chicken skin side down in the hot pan, and reduce the heat a little. Place a second skillet on top to weigh it down. Cook for 5 minutes.

    5.

    Once you have color on the underside of the chicken, flip it over and reduce the heat a little more. Let cook for another 5-7 minutes or until the internal temperature reaches 165°F.

    6.

    Remove the top skillet and add the garlic, capers and olives to the pan. Then add the tomatoes (you want these to soften but not to cook through).

    7.

    Add a little more olive oil and a splash of wine then sprinkle in the basil leaves.

    8.

    Remove from the heat and let sit in the pan to rest for one minute before serving.