Angie's Recipes . Taste Of Home: Chicken Provençal

A delicious and simple recipe for the classic Chicken Provençal, a one-pan dinner made with bone-in, skin-on chicken thighs, green olives, capers and lemons in a luscious white wine sauce flavoured with herbs de Provence. Chicken Provençal is ready in an hour, making it a great dinner option any night of the week. Serve with a green salad, lots of crusty bread for sopping up that delicious garlicky pan sauce, and a glass of wine, if you'd like.
Herbs de Provence is an aromatic, all-purpose mixture of dried herbs and spices in the Provence region of France, which traditionally includes rosemary, thyme, marjoram, oregano, basil, tarragon and bay leaf. However, there is no standard recipe for this Provençal herb blend. The mixture varies depending on the preferences of the manufacturers or chefs. Herbs de Provence sold outside of France usually include lavender while traditional French blends and those sold in France typically do not. The reason for this is probably that many people associate Provence with lavender fields and the addition of this herb was and is considered to boost sales.

Herbs de Provence	Chicken
1 tsp Dried rosemary 1 tsp Dried thyme 1 tsp Dried estragon 1 tsp Dried marjoram 1 tsp Dried basil 1 tsp Dried oregano 1 tsp Dried lavender, optional	6-8 Bone-in, skin-on chicken thighs Sea salt and freshly milled black pepper 2-3 tsp Herbs de Provence 2 tbsp Olive oil 1 Large onion, halved and sliced (or 3-4 shallots) 6 Garlic cloves, peeled and finely chopped 150 ml Dry white wine (I used Chardonnay) 150 ml Chicken broth 250 g Fresh cherry tomatoes 100 g Green olives, pitted 1 Small organic lemon, cut into wedges 1 tbsp Capers, drained 1 tbsp Fresh parsley, chopped

Herbs de Provence

Chicken

1 tsp Dried rosemary
1 tsp Dried thyme
1 tsp Dried estragon
1 tsp Dried marjoram
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Dried lavender, optional

6-8 Bone-in, skin-on chicken thighs
Sea salt and freshly milled black pepper
2-3 tsp Herbs de Provence
2 tbsp Olive oil
1 Large onion, halved and sliced (or 3-4 shallots)
6 Garlic cloves, peeled and finely chopped
150 ml Dry white wine (I used Chardonnay)
150 ml Chicken broth
250 g Fresh cherry tomatoes
100 g Green olives, pitted
1 Small organic lemon, cut into wedges
1 tbsp Capers, drained
1 tbsp Fresh parsley, chopped

Gather and combine all the dried herbs for the herbs de Provence. Store in an airtight container.
Preheat the oven to 190C/375F. Season the chicken thighs well on all side with salt, pepper and 1/3 of the herbs de Provence.
In a large oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down. Cook, untouched, for 5-8 minutes until golden brown. Flip and cook another side for a futher 3 minutes. Transfer to a large plate and set aside.
In the same skillet, sauté the onion until soft. Add garlic and cook for an additional minute. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add in chicken broth and return the chicken to the skillet. Sprinkle the remaining herbs de Provence over the chicken and add cherry tomatoes, green olives, lemon wedges and capers.
Place the skillet in the middle of hot oven and braise, uncovered, for about 40-45 minutes until chicken is cooked through. Remove from the oven, sprinkle with the chopped parsley and enjoy!