Recipes Dinner Poultry Dishes Chicken Main Course Chicken Provençal 4.7 (11) 10 Reviews This braised chicken combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives. By Chandra Ram Chandra Ram Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on September 3, 2026 Save Rate PRINT Share Close Credit: Andrew Bui / Food Styling by Max Rappaport Active Time: 10 mins Total Time: 45 mins Servings: 4 Jump to recipe Skin-on chicken is browned and braised in an aromatic tomato sauce with rosemary, red wine, olives, and anchovy.The thighs and drumsticks go into the braise 10 minutes before the breasts, helping each cut cook evenly without overcooking.This one-skillet dish is ready in under an hour and needs only crusty bread, a salad, and red wine to be guest-ready. This classic one-skillet French dish uses ingredients you likely already have in your pantry. Tasty and quick, this Provençal chicken packs a flavorful punch that will instantly transport you to a sun-drenched café in southern France. Chicken Provençal is table-ready in under an hour, making it a great dinner option any night of the week — it’s easy enough for hurried nights but impressive enough for any dinner party. Serve with a simple salad, lots of crusty bread for sopping up the sauce, and a glass of wine, if you’d like. 26 Braised Chicken Recipes, From Cacciatore to Coconut Chicken Adobo How is Chicken Provençal made? Simply brown seasoned chicken pieces in a skillet until golden, then remove them to a plate and build your sauce right in the pan. Once it’s simmered for a few minutes, return the chicken to the pan and cook until every piece is infused with that garlicky, olive-spiked tomato sauce. What to serve with Chicken Provençal Roasted new potatoes, a green salad, or boiled green beans would be excellent with the gutsy flavors here, as would a crusty baguette, buttered rice, or mashed potatoes. Notes from the Food & Wine Test Kitchen Using a cut-up whole chicken for this dish gives you the best of all worlds — be sure to brown it well for the tastiest result. The thighs and drumsticks, added to the sauce first, provide fat and flavor; lean and meaty breasts require half the cooking time, so they join the party about 10 minutes later. Suggested pairing There are lots of interesting wines from the region of Provence that would be ideal with this dish. For a lighter, summer wine, look for a rosé from that area. If you prefer a red, try a Côtes de Provence. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 tablespoon vegetable oil 1 (3- to 3 1/2-pound) chicken, cut into 8 pieces 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 small onion, chopped 4 garlic cloves, minced 1/2 cup red wine 1 1/2 cups canned crushed tomatoes with their juice 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/3 cup black olives, such as Niçoise or kalamata, halved and pitted 1 teaspoon anchovy paste Directions Cara Cormack Gather the ingredients. Cara Cormack In a large, deep frying pan, heat the oil over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan. Cara Cormack Reduce the heat to medium-low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Cara Cormack Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Cara Cormack Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes. Cara Cormack Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Cara Cormack Add the breasts and cook until the chicken is just done, about 10 minutes more. Cara Cormack Add the remaining 1/4 teaspoon pepper and serve. Cara Cormack This recipe was first published in Food & Wine's 1997 cookbook Quick From Scratch Chicken; the text was written by Chandra Ram. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.