Chicken Provençal
Clare and Jess' Chicken a la Provencal
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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.


    • 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


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.