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Chicken Provençal

chicken Provençal with green and black olives, tomatoes, shallots, and white wine in a large braising pot
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 8 bone-in skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 sprigs fresh thyme or 1 tablespoon dried thyme
  • 12 cloves garlic, peeled
  • 6 medium shallots, peeled and halved
  • 2 pints cherry tomatoes
  • ½ cup halved and pitted dates
  • 1 cup green olives, pitted
  • 1 cup dry white wine, (such as Sauvignon Blanc)
  • 4 cups cooked rice, for serving (optional)
  • 4 cups cooked polenta, for serving (optional)
  • 4 cups mashed potatoes, for serving (optional)
  • Crusty bread, for serving (optional)

Method

  1. Preheat the oven to 400°F with a rack in the lower third of the oven.
  2. Season the chicken all over with salt and pepper.
  3. Heat the oil in a large oven proof-pan over medium-high heat. Once the oil is glistening, add the chicken, skin sides down, and cook undisturbed for 4-5 minutes, or until golden brown.
  4. Flip chicken and arrange the thyme, garlic, shallots, tomatoes, dates, and olives around the chicken.
  5. Pour in the wine and bring to a simmer. Cover and transfer to the oven. Cook until the chicken registers 165°F on an instant read thermometer, for about 60 minutes.
  6. Serve over rice, polenta or mashed potatoes with crusty bread alongside, if using.