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Chicken Provençal

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  1 hr 10 min
  • Calories: 547
provencal chicken with olives, tomatoes, shallots, and white wine

Green olives, tomatoes, shallots, fresh thyme, white wine and plenty of garlic create a deeply fragrant, flavorful base for this delicately date-sweetened braised chicken Provençal.

Pass the Rosé, S’il Vous Plait

If we can’t travel to Provence for REAL—and unfortunately it’s just not in the cards right now—at least we can bring that idyllic, wine-soaked, lavender-scented, olive-grove dotted part of France to our dinner table. Vicarious travel is obviously not quite as good as real travel, but it’ll do in a pinch! As our regular readers will know, we make frequent (imaginary, culinary) stops in Southeast Asia and Italy, but today we’ve got the warm, sunny South of France on the brain and so we’re transforming regular old chicken thighs into an olive-y, garlicky, white wine-braised chicken Provençal. Just add crusty bread and plenty of rosé.

Ingredients laid out for Provencal Chicken tomatoes, green olives, bone in skin on chicken thighs, olive oil, dates, shallots

The Flavors of Provence

Provence is a comparatively sun-soaked region of France, and its cuisine reflects that. Our this braised chicken celebrates that Provençal bounty, using:

  • Olives. Olive groves are abundant in Provence, and the region produces truly excellent olive oil. Their briny bite brings a disproportionate amount of deliciousness to this simple braised chicken.
  • Wine, of course! White wine, specifically. Use a dry white wine that you enjoy drinking. More on that in a minute!
  • Herbs. You may have heard of the classic, lavender-flecked herb blend, Herbes de Provence, and if you’ve got some on-hand, go ahead and use it in this recipe! However, to keep things simple and approachable, we’re only calling for thyme. With so many big flavors at play, the braised chicken is still fragrant and delicious even with just thyme.
  • Tomatoes. You’re probably already familiar with one of Provence’s other famous tomato-laden culinary exports—ratatouille!
  • Garlic. Fresh garlic and lots of it—we just know that we’d be right at home in Provence.
salt and peppered skin on chicken thighs on parchment
8 bone in skin on chicken thighs browned in olive oil in a pan
browned chicken thighs in a pan with olives, tomatoes and shallots.
provencal chicken with olives, tomatoes, shallots, and white wine

The Best Braised Chicken is WINE-Braised Chicken (Clearly)

If you really want to stay on-theme, reach for a Provencal white wine for this delicious braise. Remember, braising is a moist-heat cooking method—as opposed to roasting, which relies primarily on dry-heat—and in this case, the moisture will come from the tomatoes and the FULL CUP of wine that you add to the pot. You can use any wine you enjoy drinking, but if you want to have a little fun, why not try a Provencal white wine? Here are a few common white wines from Provence:

  • Ugni Blanc. Also called “Trebbiano Toscano”, Ugni Blanc is a commonly planted varietal in France, and yields a crisp, tart white wine. It’s a little hard to find here in the U.S. but if you can find it, it’s often pretty inexpensive.
  • Marsanne / Roussanne. We’re combining these two grape varieties because that is what winemakers usually do—blend them! Marsanne is a French grape varietal that gives wines a little body and heft—kind of like Chardonnay. Roussanne is similarly full-bodied, but has an herbal, sometimes floral perfume that distinguishes it from Marsanne. Together, they’re a classic Rhône Valley white wine blend.
  • Grenache Blanc. Popular in Spain (where it’s called Garnacha or Garnatxa Blanca) and Southern France, Grenache Blanc isn’t too hard to find in the U.S., and is often quite affordable—yay for that! Use a Spanish or French bottle—either would be delicious in chicken Provençal.
provencal chicken with olives, tomatoes, shallots, and white wine and thyme

How to Braise Chicken

Specifically, here’s how to make chicken Provencal—and BTW “Provencal” just means “in the style of Provence”. Big flavors, moist heat, about an hour start-to-finish. Dinner is served.

  1. Season the chicken thighs. Salt, pepper, thyme.
  2. Brown the chicken thighs. Heat, oil, a light touch.
  3. Flavor the chicken thighs. Garlic, shallots, tomatoes, dates, olives, wine. Simmer.
  4. Braise the chicken thighs. Into a hot oven for an hour.
  5. Eat the chicken thighs. With crusty bread for sopping up all of that gorgeous sauce.
provencal chicken with olives, tomatoes, shallots, and white wine with a spoon

Tools You’ll Need:

  • Large oven proof pan—this is a great job for your Dutch oven—with a lid. The lid is a must!
  • Sharp knife.
  • Tongs are handy for browning the chicken thighs.
  • Rosé for drinking. Not essential, but highly recommended. It may not actually be sunny outside, but we can certainly pretend.

Braise Baby, Braise.

In our homes, winter—particularly these dreary, post-holiday months—is braising season. Pure, cozy, comfort to carry us gently towards spring.

provencal chicken with olives, tomatoes, shallots, and white wine

Hey, Let Us Know How You Liked This, OK?

Snap a photo of your chicken Provençal and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Chicken Provençal

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  1 hr 10 min
  • Calories: 547


  • 8 bone-in, skin-on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp olive oil
  • 3-4 sprigs fresh thyme or 1 tbsp dried thyme
  • 12 cloves garlic, peeled
  • 6 medium-size shallots, peeled and halved
  • 2 pints of cherry tomatoes
  • ½ cup dates, halved and pitted (if necessary)
  • 1 cup green olives
  • 1 cup dry white wine (such as Sauvignon Blanc)


  1. Heat oven to 400° F.
  2. Season the chicken with salt and pepper.
  3. Heat the oil in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 4-5 minutes until golden brown. Flip chicken over.
  4. Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan.
  5. Add the wine and bring to a simmer. Cover the pot with a lid and place in the oven. Cook in the oven for 60 minutes.
  6. Serve over rice, polenta, mashed potatoes or with crusty bread for dipping.

Nutrition Info

  • Per Serving
  • Amount
  • Calories547
  • Protein22 g
  • Carbohydrates49 g
  • Total Fat26 g
  • Dietary Fiber7 g
  • Cholesterol84 mg
  • sodium815 mg
  • Total Sugars16 g

Chicken Provençal

Questions & Reviews

Join the discussion below.

  • Andrew J Gauthier

    At what temperature do you cook it in the oven?

    400 F

  • Morgan

    Can you braise the chicken on the stove? I’m a college student and I don’t have a large oven proof pan (only a nonstick) because we don’t have enough storage in our apartment.

    Yes, that will work fine.

  • Lisa

    I added figs rather than dates and carrots and served over egg noodles. Delish!

    Yum! So glad you enjoyed it Lisa!

  • Sidney Marvin

    Can I make Chicken Provencal in the morning

    Do you mean so that it can be reheated? It should heat fine. Hope you enjoy!

  • Steve Harvester

    I can’t believe you put a Cicken Provencal recipe online with no Herbes de Provencal! Any reason not to dredge the pieces in flour before searing/

    Hi Steve, it's just a different twist on chicken provencal. We chose to not use the flour in this recipe to make it a bit lighter. You can definitely dredge it if you prefer it that way!

  • Jill Ciccati

    This was so amazingly delicious! Very easy to put together. The chicken was falling apart, so much yummy sauce. I did remove the lid & broil a few minutes to add a little crisp at the end. Thank you for the wonderful recipe!

    Thanks Jill, we are so happy that you loved it so much!

  • Michael Stanaitis

    This is an absolutely fabulous dish. It has become a regular in our household. Our daughters often ask me to make the “chicken with the dates.” We are spoiled here because we get organic bone-in skin-on chicken thighs from a farm up the street. This recipe is a great way to showcase quality meat. If your meat is good enough, there is no need to dredge.

    I usually braise this with Sancerre, but I am trying it tomorrow with a Roussanne. For red wine drinkers, it pairs beautifully with a Gigondas or Chateauneuf du Pape.

    Thanks Michael, we are so glad your family enjoys it!

  • Wylie Russel

    Very good. Just a twist on a many different braised chicken recipes.

    As always when I braise chicken I added more than a cup of liquid. Probably a cup and a half or so. And made it half very rich homemade chicken stock although all wine would certainly work.

    The largest difference is I uncover it for the last 15 minutes or so. This gets its more to our taste but it’s all individual taste. I think improves the texture.

    The olives make it! The more the better.

    We had in the South of France and this was almost as good. Not quite as good because we were not in the South of France.

    Thank you Wylie! We are so glad you loved it!

  • Bella

    It was a great recipe but I would tweek it. I didn't think it needed skin on thighs as the skin that you crisped at the beginning went soggy in the cooking process and were not edible. I would use skinless thighs or even breasts next time for a less fatty dish.

    Thanks Bella, glad you enjoyed it! You can definitely change up the chicken if you'd like.

  • Grace D.

    This is one of my favorite recipes. My husband and I bought a Tremontina braiser when we moved into our new home together, and this was the first recipe we tried in it. It has become a staple in our house when we are feeling uninspired to search for new recipes. Although it takes a bit of time, it's an easy weeknight dinner OR easy to do on a weekend (we are actually cooking it tonight for our friends!). The flavor combination is simple and fantastic; definitely take the advice of buying crusty bread seriously -- it makes all the difference! =]

    Thanks Grace we are so happy to hear you enjoy it so much, it is so great to hear it's a favorite!!! Hope your friends enjoyed it too!