Once hot, add the remaining garlic and cook for 30 secs until fragrant, then add the chopped tomatoes, 150ml water and some seasoning. It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish. Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. I’d love to know how it turned out! If you can’t go to Provence, Provence can still come to you! Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Continue to simmer tomato mixture, uncovered, 5 minutes. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread. Serve this dish … Add the tomatoes, oregano, and water. I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do! 2 pints/4 cups (600g) of cherry tomatoes To learn more, click here. Use an equal amount of each dried herb and mix. Cover with a lid and place in the oven. Heat olive oil in a skillet over high … In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking. I made it for my two daughters and me They thought it was delicious and will probably follow you . For more recipes, buy my cookbook: Rustic French Cooking Made Easy. I would love to make this today, but all I have in boneless chicken breast with the skin on. Hi, I'm Audrey. 4 %. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Transfer chicken to a platter and loosely cover with foil. Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally. Total Carbohydrate Add garlic and onion to pan, and sauté 2 minutes. Return chicken to pan, and bring to a boil. Stir in olives… There likely exists as many variants of “Provençal” recipes as there are families in Provence. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F). In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil. Reduce the heat to medium. Bon Appetit! Would I be wasting my time to use that? Stir in tomatoes and wine; bring to a simmer. 4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs) Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce. Arrange a few sprigs of thyme on top of the chicken. 8-10 cloves garlic, peeled Arrange a few sprigs of thyme on top of the chicken. Pre-heat your oven to 400° F (205° C), with a rack in the middle. Trying this recipe today in hopes of recreating one of my favorite, memorable dishes enjoyed in Provence. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe). Cook for 20 minutes. Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. 3-4 sprigs Fresh thyme. Place a rack in top third of oven; preheat to 450°. Cover with a lid and place in the oven. To serve place chicken on platter. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it! I am a French Homecook, Photographer & Creator of Pardon your French. 1/3 cup (42g) flour Return chicken and accumulated juices to pan. By using our site, you agree to our use of cookies. Arrange chicken on … This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Thanks for your feedback JB! You will need to make sure the breasts are cooked through, but feel free to adjust the cooking time so they are cooked, tender but not too tough. Definitely looked and tasted like a lot more time an effort went into it than it actually required. Published: Apr 14, 2016 Modified: Mar 26, 2017 by Karen Kelly This post may contain affiliate links. Flip chicken over and cook again for 6-7 minutes. Roasted chicken is a blank canvas for flavor, so after some brainstorming, I came up with Mediterranean Roasted Chicken Thighs with olives, tomatoes and garlic. Top with the tomatoes, olives, oregano, lemon zest, lemon juice, oil, salt and pepper. And yes it’s a great one for Bastille day! Home » Dinner » Skillet Chicken with Feta, Sun-Dried Tomatoes and Olives. Place chicken on tomato … Place in oven and bake about 20 minutes, until the chicken is done. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Heat oil in a large skillet. Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for … Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. Good recipe for Bastille Day! I like to allow the chicken to come close to room temperature before cooking. Moving away from the bar for a moment, STAR’s Pimiento Stuffed Olives make a wonderful addition to our Tuna Pasta Salad, but they are just as amazing in this Skillet Chicken with Tomatoes and Olives Recipe. Remove the chicken from the fridge and set aside. Chicken with Tomatoes, Olives, and Cilantro 23 Ratings Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Season both sides of the chicken pieces with salt and pepper. Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. Remove chicken from pan; keep warm. Finely grate 1 garlic clove into a small bowl and … 1 pound tomatoes (3 to 4 medium), cut into wedges Because I love olives, tomatoes… Season tomato mixture to taste with salt and black pepper. Cook for 20 minutes. Cover with a lid or tightly with foil. Stir and cook for a couple of minutes. In a large skillet, heat olive oil over medium heat. Simmer the tomato sauce for 15 mins until slightly thickened. Add onion to skillet. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Cook for 10-15 mins turning the chicken over once (chicken's I hope this helps! Season with salt and pepper. 4 artichoke hearts, quartered (canned, drained) Oregano and thyme lend their floral quality and … Toss tomatoes, thyme, olives, 3 Tbsp. Season the chicken thighs with salt and pepper on both sides. Return the chicken to the skillet, add the wine, and bring to a simmer. Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Very delicious, easy to make, and enjoyed by our family. It features wine-braised crispy-skinned chicken with loads of melty garlic and shallots, briny bites of green olives, tender artichoke hearts and sweet cherry tomatoes – all showered under fragrant Herbes de Provence. Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether). Cook the chicken without disturbing it for 6-7 minutes until golden brown. Heat the remaining tbsp olive oil in a medium frying pan over medium heat. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! 1 tsp freshly ground black pepper Briefly cook chicken breasts in oil, turning to … Making French cooking easy, approachable and cliché-free is my priority. Learn how your comment data is processed. Keep that one for sipping on the side. 6 medium-size shallots, peeled and halved 1 cup (250ml) dry wine (red, white) or Vermouth Cover and cook for 10-15 minutes, turning the chicken once halfway through the cooking time. Be sure to have crusty bread on-hand…, Chicken Provençal with Olives and Cherry Tomatoes, Get the Cookbook “Rustic French Cooking Made Easy”, Cod Provençal with Tomatoes, Capers & Olives, Bacon Wrapped Chicken Breasts in Grape Sauce, Braised Chicken Thighs with Garlic and Onion, Classic French Spiced Bread (Pain d’Épices), Braised Rabbit with Prunes (Lapin aux Pruneaux), And if you want to keep things one-themed, a Provençal, I recommend you take the chicken pieces out of the fridge. Stir in the parsley. oil, and remaining 8 garlic cloves in a 3-qt. Pour in wine and stir. I share classic recipes, lesser-known regional dishes and a few modern takes. 3 tbsp (45ml) Extra Virgin Olive oil Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned. Hi Jacqie, this is a good question. 14.4 g Place the chicken in a large ovenproof baking dish. Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of … For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. However I am scared the breasts will get too tough if cooking for 45 minutes. Save my name, email, and website in this browser for the next time I comment. Return vegetables to oven and roast until … It terms of flavor, using chicken breasts wouldn’t change a lot (although the bones do bring flavor). Make sure you read the cooking notes before you start. With bold sun-kissed flavors, this classic Chicken Provençal is an uncomplicated recipe reminiscing of warm summers in the South of France. Drizzle with olive oil. It features wine-braised crispy-skinned chicken with loads of melty garlic and shallots, briny bites of green olives, tender artichoke hearts and sweet cherry tomatoes – all showered under fragrant Herbes de Provence. Place chicken on tomato mixture. 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