Lunch: Provençal Chicken

Recipe by Frank P. Melodia , Sarah Reynolds and Marie Simmons Located in the south of France, Provence is known for fresh, Mediterranean flavors like tomatoes, olives, and capers. Serve this herb-rubbed chicken over pasta, rice or couscous, if desired.

Ingredients

1 1/2 tsp. dried herbes de Provence
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
8 skin-on, bone-in chicken thighs
1 tbsp. extra-virgin olive oil
1 can diced tomatoes
2 strip orange zest
2 tbsp. pitted black or green olives
1 tbsp. capers

Instructions

Mix 1 teaspoon of the herbes de Provence, salt, and pepper in a small bowl. Rub into both sides of chicken thighs. Set aside.
Heat oil in a 12-inch skillet with a lid. Add chicken, skin side down, and cook over medium heat until well browned, about 10 minutes. Turn and cook skinless side 10 minutes. Remove to a side dish. Spoon out and discard all but 1 tablespoon of the fat.
Add tomatoes, the remaining 1/2 teaspoon herbes de Provence, and orange zest and heat to boiling over medium-high heat. Cook, stirring, until most of the juices have been cooked down, about 10 minutes. Stir in olives and capers.
Return chicken to the pan, spooning the sauce evenly on top of each chicken thigh. Add any chicken juices on the plate to the skillet. Cover and cook over medium heat until the chicken is cooked through, about 15 minutes. Serve over pasta, rice, or couscous, if desired.

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