Classic Provençal Chicken

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A rustic braise from the sun-soaked south of France, this dish features bone-in chicken simmered with tomatoes, garlic, Niçoise olives, and fragrant herbes de Provence. It is the kind of one-pan Mediterranean country meal that delivers deep, herby flavor with minimal effort.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 7 gSugar
• 40 gProtein
• 780 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 165 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in chicken thighs (about 2 lb / 900 g), skin on
• 4 bone-in chicken drumsticks (about 1.5 lb / 680 g)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp all-purpose flour

For the braise

• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and diced
• 6 garlic cloves, thinly sliced
• 2 anchovy fillets in oil, minced (optional)
• 1 cup (240 ml) dry white wine
• 1 can (28 oz / 800 g) crushed San Marzano tomatoes
• 2 tsp herbes de Provence
• 1 bay leaf
• 1 tsp granulated sugar

For finishing

• 3/4 cup pitted Niçoise or Kalamata olives
• 2 tbsp capers in brine, drained and rinsed
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp torn fresh basil leaves
• Crusty baguette or boiled potatoes, to serve

Directions

1. Pat the chicken pieces very dry with paper towels, then season generously with the salt and pepper on both sides. Lightly dust with flour, shaking off any excess.
2. Heat 2 tablespoons of the olive oil in a wide enameled cast-iron pot or Dutch oven over medium-high heat until shimmering. Add the chicken skin-side down and sear undisturbed for 6 to 8 minutes, until deeply golden; flip and brown the other side for 3 minutes. Transfer to a plate.
3. Pour off all but 1 tablespoon of fat from the pot. Add the onion and bell pepper and cook over medium heat, stirring often, for 6 to 7 minutes until softened and lightly caramelized. Stir in the garlic and anchovies and cook 1 minute more until fragrant.
4. Pour in the white wine, scraping up every browned bit on the bottom of the pot, and simmer until reduced by about half, about 3 minutes. Add the crushed tomatoes, herbes de Provence, bay leaf, and sugar; season lightly with salt and pepper.
5. Nestle the chicken and any collected juices back into the sauce, skin-side up so the tops stay above the liquid. Bring to a gentle simmer, cover partially, and cook at a low simmer for 28 to 32 minutes, turning the pieces halfway through, until the meat pulls easily from the bone.
6. Stir in the olives and capers and simmer uncovered for 3 to 5 minutes to warm them through and let the sauce thicken slightly. Discard the bay leaf.
7. Taste and adjust seasoning, then shower with the fresh parsley and basil. Serve directly from the pot with thick slices of crusty baguette or a bowl of boiled new potatoes to soak up the sauce.

Cook’s Notes

• Use skin-on, bone-in dark meat only; breasts dry out during the long simmer and lack the collagen that makes the sauce silky.
• If you cannot find Niçoise olives, use pitted Castelvetrano or Kalamata; their brininess is essential to balance the sweet tomato base.
• Make the braise a day ahead and refrigerate; the flavors deepen overnight and the fat rises to the top for easy skimming.
• For a thicker sauce that clings to a spoon, simmer uncovered during the last 8 to 10 minutes of cooking.
• Anchovies dissolve completely into the sauce and add deep umami; do not skip them if you want an authentic Provençal flavor.

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