Chicken Provençal with Olives & Artichokes This vibrant, French-inspired dish is bursting with Mediterranean flavors! Juicy chicken thighs are seared to perfection, then baked in a fragrant sauce of cherry tomatoes, artichokes, green olives, and fresh thyme. Serve with crusty baguette to soak up every drop of the zesty, lemony sauce. Ready in under an hour, it’s a weeknight winner or a stunning dinner party dish!
Ingredients (Serves 3): • 1.5 lbs (700 g) boneless, skin-on chicken thighs (or your favorite cut) • ⅓ cup (100 ml) olive oil • ⅔ cup (100 g) cherry tomatoes, halved • ¾ cup (150 g) jarred artichoke hearts, drained • ½ cup (80 g) green olives, pitted • ½ cup (100 ml) dry white wine • ⅔ cup (150 ml) chicken broth • 4 sprigs fresh thyme, leaves only • 1 tbsp freshly squeezed lemon juice • Sea salt & freshly ground black pepper, to taste • Fresh parsley, chopped, for garnish • Crusty baguette, for serving
Instructions: 1) Preheat oven to 400°F (200°C, fan-forced). 2) Season chicken thighs generously with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes until golden, then flip and sear 5 more minutes. Remove chicken from skillet. 3) In the same skillet, add thinly sliced garlic, cherry tomatoes, artichokes, olives, and thyme. Sauté over medium heat for 5 minutes, stirring occasionally. 4) Pour in white wine and simmer for 10 minutes until slightly reduced. Add chicken broth, stir, and nestle chicken thighs back into the skillet, skin-side up. 5) Transfer skillet to the oven and bake for 15 minutes, or until chicken is cooked through (internal temp 165°F/75°C). 6) Remove from oven, sprinkle with fresh parsley, and drizzle with lemon juice. 7) Serve hot with crusty baguette for dipping into the irresistible sauce!
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Chicken Provençal with Olives & Artichokes
This vibrant, French-inspired dish is bursting with Mediterranean flavors! Juicy chicken thighs are seared to perfection, then baked in a fragrant sauce of cherry tomatoes, artichokes, green olives, and fresh thyme. Serve with crusty baguette to soak up every drop of the zesty, lemony sauce. Ready in under an hour, it’s a weeknight winner or a stunning dinner party dish!
Ingredients (Serves 3):
• 1.5 lbs (700 g) boneless, skin-on chicken thighs (or your favorite cut)
• ⅓ cup (100 ml) olive oil
• ⅔ cup (100 g) cherry tomatoes, halved
• ¾ cup (150 g) jarred artichoke hearts, drained
• ½ cup (80 g) green olives, pitted
• ½ cup (100 ml) dry white wine
• ⅔ cup (150 ml) chicken broth
• 4 sprigs fresh thyme, leaves only
• 1 tbsp freshly squeezed lemon juice
• Sea salt & freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty baguette, for serving
Instructions:
1) Preheat oven to 400°F (200°C, fan-forced).
2) Season chicken thighs generously with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes until golden, then flip and sear 5 more minutes. Remove chicken from skillet.
3) In the same skillet, add thinly sliced garlic, cherry tomatoes, artichokes, olives, and thyme. Sauté over medium heat for 5 minutes, stirring occasionally.
4) Pour in white wine and simmer for 10 minutes until slightly reduced. Add chicken broth, stir, and nestle chicken thighs back into the skillet, skin-side up.
5) Transfer skillet to the oven and bake for 15 minutes, or until chicken is cooked through (internal temp 165°F/75°C).
6) Remove from oven, sprinkle with fresh parsley, and drizzle with lemon juice.
7) Serve hot with crusty baguette for dipping into the irresistible sauce!
looks really good!
Super❤❤