Chicken Provençal With Olives, Tomatoes, & Wine

This wonderful classic Provençal style chicken is the best you will eat with olives, tomatoes, and white or Rose wine. It is a delicious chicken recipe known in Provence as pommes d'amour, or love apples (tomatoes), as they used to believe that they had aphrodisiac powers. It is truly easy and quick to make up anytime you are in a hurry!

This delicious dish is found almost anywhere in Provence, but especially in the Vaucluse.

This is a pan-cooked chicken dish and almost certainly is a dish that originally would have been prepared outdoors over a wood-burning fire.

The better the quality of the chicken, the tastier the dish will be.

If you like the ingredients in this recipe try Chicken With Olives Recipe for a similar but different take.

More Excellent Poultry Dishes

• Whole Roast Chicken with lemons.
• Exquisite Chicken And Grapes
• Roast Duck
• Roast Goose
• Roast Turkey

📖 Recipe

Chicken Provençal

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• Author: Judith Coates
• Total Time: 55 minutes
• Yield: 4 1x

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Description

This delicious dish, which includes chicken thighs cooked in fresh tomatoes, onions, olives, with wine and bouquet garni is a winner!

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Ingredients

Units MUS Scale 1x2x3x

• 1.5 kilogram chicken thighs or legs or wings
• 4 tablespoon extra virgin olive oil
• 1 large onion, sliced
• 100 milliliter white or rosé wine
• 1 fresh bouquet garni of oregano, marjoram, bay leaf and basil.
• 350 gram of ripe tomatoes, peeled and chopped
• 2 tablespoon tomato purée
• 12 de-stoned black olives, lightly crushed
• 4 garlic cloves, finely chopped
• handful of fresh parsley, finely chopped, or a mix of fresh herbs
• salt and ground black pepper
• Use Rice Bran oil instead of olive oil, for a healthier option
• Use chicken stock instead of wine
• Substitute high quality tinned tomatoes, lightly chopped

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Instructions

1. Pat the chicken pieces dry and rub all over with salt and pepper.
2. Heat the oil in a large, heavy-bottom frying pan or a flameproof casserole.
3. Fry half the chicken over high heat for 10 minutes, pressing the pieces down from time to time to maintain contact with the pan, and turning them often to brown.
4. Transfer the chicken to a warm place, cook the other half in the same way, and set aside.
5. Put the onion in the pan and fry for 1 minute, stirring
6. Pour in the wine and add the bouquet garni, scraping up the sediment as the wine reduces to about half
7. Add the tomatoes, tomato purée and olives, and cook for 3-5 minutes on a high heat, stirring.
8. Return the chicken to the pan, cover with a lid (or foil) and cook for 8-10 minutes, until tender.
9. Mix the garlic and parsley together, scatter over the chicken, and serve hot.
10. The garlic and parsley mix, in this simple form, is known as persillade. If it is introduced into the cooking at a late stage, as suggested here (step #9), the garlic is quite strong. This can be mellowed somewhat by combining this step with step #8.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: dinner
• Method: stove top
• Cuisine: French