A delicious chicken thigh Provençal recipe

This flavour-packed and easy chicken thigh Provençal recipe hails from the Provence region in South-Eastern France.

This version features economical bone-in, skin-on chicken thighs for maximum flavour. However, any cut of chicken can be used provided the cooking time is adjusted accordingly.

With that in mind, always cook meat to temperature, rather than by time. Final cook time will vary according to several factors, including the thickness of the cut, internal starting temperature, and individual oven variations.

For best results, check with an instant-read thermometer after 15 minutes and adjust final cook time accordingly. (Chicken should be just over 160°F/72°C when it comes out of the oven. The temperature will continue to rise several degrees as it rests until it reaches the recommended safe temperature of 165°F/74°C).

You’ll see in the photographs when cooking this recipe I used a large cast-iron frying pan/skillet. However, you can use any type of ovenproof frying pan if you prefer.

Tasty chicken thigh Provençal recipe

Comfortingly Tasty Chicken Provençal

This flavour-packed and easy chicken thigh Provençal recipe originated in South-Eastern France. Simply delicious comfort food. Enjoy!
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine French
Servings 6 people
Calories 344 kcal


  • 2 tbsp olive oil extra virgin, divided
  • 6 large chicken thighs bone-in, skin-on
  • sea salt and black pepper to taste
  • 5 cloves Garlic minced/crushed
  • 2 small shallots (or 1 large), chopped
  • 1/4 cup dry white wine
  • 1/3 cup green olives drained and halved
  • 1/3 cup Niçoise olives drained and halved
  • 300 grams grape or cherry tomatoes halved
  • 1 tsp capers
  • 1 tsp herbes de Provence
  • 1/2 cup chicken stock/broth
  • 2 tbsp fresh parsley chopped
  • 1 large lemon sliced and then cut into small wedges


  • Place the top oven rack in the centre position and preheat your oven to 425°F/220°C/Gas Mark 7.
  • Add one tablespoon extra-virgin olive to a large cast-iron frying pan/skillet set over medium-high heat. Lightly season chicken thighs with salt and black pepper and add to the hot pan. Cook until the skin is nicely browned and releases easily from the bottom of the pan, about 6 minutes.
  • Turn the thighs over and cook another 4-5 minutes on the remaining side. Transfer the chicken to a platter and set aside.
  • Reduce heat to medium and add the remaining tablespoon olive oil to the pan. Add the garlic and shallot and sauté, stirring continually, for 1-2 minutes or just until the shallot softens and develops some colour.
  • Add the white wine and deglaze the pan by gently scraping with a plastic spatula to release any browned bits from the bottom.
  • Add the olives, tomatoes, capers, herbes de Provence, and chicken broth to the pan and stir to combine. Cook, stirring occasionally, just until heated through, about 2 minutes.
  • Remove from the heat and nestle the chicken thighs in amongst the olive and tomato mixture. Transfer the pan to the preheated oven and cook for 20-25 minutes, or until an instant-read thermometer reads just over 160°F/72°C when inserted into the thickest part of the meat (but not touching the bone).
  • Remove from the oven and loosely cover the pan with foil for 5 minutes before serving. Enjoy!


The multi-coloured tomatoes featured in these images are a “baby” heirloom variety. Regular cherry or grape tomatoes may be used instead.
Niçoise olives are the traditional choice for this classic southern French dish. However, any black olive can be used if they are unavailable.


Calories: 344kcalCarbohydrates: 7gProtein: 20gFat: 26gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 416mgPotassium: 431mgFiber: 2gSugar: 3gVitamin A: 515IUVitamin C: 24mgCalcium: 41mgIron: 2mg
Keyword Chicken thigh recipes
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