Chicken Thighs Provençale
Juicy thighs braised with olives, tomatoes, and herbs until falling off the bone, a rustic Provence-style dish.
Ingredients (serves 4)
- 8 chicken thighs
- 1 onion
- 4 cloves garlic
- 1 cup canned tomatoes
- 1 cup olives
- 1 cup chicken stock
- 2 tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
- salt and pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper.
- 2
Brown chicken thighs skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes. Remove and set aside.
- 3
Dice onion and sauté in the pot for 3 minutes until soft. Mince garlic and add, cooking for 1 minute more.
- 4
Pour in canned tomatoes and chicken stock, scraping up browned bits. Add olives, rosemary, and thyme.
- 5
Return chicken to pot, cover, and simmer for 30 minutes until chicken is tender and cooked through.
- 6
Taste and adjust seasoning. Serve with crusty bread to soak up the sauce.
