Provençal French · Dinner

Chicken Provençal

Name: Chicken Provençal
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Provençal French
Ingredients: 6 bone-in skin-on chicken thighs, about 3 pounds; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1 tablespoon extra-virgin olive oil; 4 large shallots, quartered lengthwise; 6 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 1 cup dry white wine; 1 pound cherry tomatoes, halved; 1 cup low-sodium chicken stock; 1 teaspoon herbes de Provence; 1 strip orange zest, 3 inches long; 1 cup drained quartered artichoke hearts; 3/4 cup pitted green olives; 1 tablespoon capers, drained; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon fresh lemon juice

Crisp-skinned chicken thighs braised with cherry tomatoes, garlic, shallots, olives, artichokes, white wine, and herbs from southern France.

About 1 hr 15 minTotal

About 1 hr 15 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 bone-in skin-on chicken thighs, about 3 pounds
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 large shallots, quartered lengthwise
6 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 cup dry white wine
1 pound cherry tomatoes, halved
1 cup low-sodium chicken stock
1 teaspoon herbes de Provence
1 strip orange zest, 3 inches long
1 cup drained quartered artichoke hearts
3/4 cup pitted green olives
1 tablespoon capers, drained
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice

Instructions

Pat chicken very dry and season with 1 teaspoon salt and the pepper. Heat oil in a over medium-high and brown thighs skin-side down in two batches until deeply golden; turn for 2 minutes and transfer.
Pour off all but 2 tablespoons fat. Brown shallots for 4 minutes, add garlic for 30 seconds, then cook tomato paste for 1 minute until brick-red without scorching.
Add wine, scrape the pan thoroughly, and reduce by half. Stir in tomatoes, stock, herbes de Provence, orange zest, and remaining salt; bring to a simmer and nestle chicken skin-side up without submerging the skin.
Braise uncovered in a 375°F oven for 25 minutes. Add artichokes, olives, and capers around the chicken and continue 10 to 15 minutes, until thighs reach at least 175°F and the tomato-wine juices concentrate.
Discard orange zest, rest chicken 5 minutes, and stir parsley and lemon juice into the sauce. Serve with the crisp skin exposed and bread or couscous for the tomato-olive juices.

Provence, FranceProvençal Mediterranean cooking

From the table

About this recipe

Chicken Provençal braises browned chicken with wine, tomato, herbs, olives, capers, and Mediterranean aromatics while keeping the crisped skin above the concentrated juices.

Provençal here means the southern French flavor family of olive oil, tomato, garlic, wine, herbs, olives, and bright citrus—not one rigid village recipe. Artichokes are a common contemporary addition and make the braise a more complete meal without hiding its identity. This Kwilt version follows the reviewed household adaptation: Preserve the repeated high-rated tomato-wine-olive identity, use a staged one-pan braise for crisp skin and concentrated sauce, and keep the title familiar while the description explains the regional style.

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