Provencal Sauteed Chicken

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Servings: 4 Difficulty: Advanced
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A rustic French dish featuring chicken braised in a rich tomato, olive, and herb sauce.
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This Provencal Sauteed Chicken is a hearty, aromatic dish that captures the essence of southern French cooking. The chicken is first browned to develop a deep flavor, then simmered in a robust sauce made from canned tomatoes, white wine, garlic, and fresh thyme. Salty Niçoise olives and salty pork add layers of savory depth, while fresh basil brightens the finish. It’s perfect for a cozy weeknight dinner or when you want to impress guests with minimal effort. The result is tender, juicy chicken swimming in a rich, flavorful sauce that pairs beautifully with crusty bread or simple rice.

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Provencal Sauteed Chicken

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 59.8

Description

This Provencal Sauteed Chicken is a hearty, aromatic dish that captures the essence of southern French cooking. The chicken is first browned to develop a deep flavor, then simmered in a robust sauce made from canned tomatoes, white wine, garlic, and fresh thyme. Salty Ni&# 195;§oise olives and salty pork add layers of savory depth, while fresh basil brightens the finish. It’s perfect for a cozy weeknight dinner or when you want to impress guests with minimal effort. The result is tender, juicy chicken swimming in a rich, flavorful sauce that pairs beautifully with crusty bread or simple rice.

Ingredients

Directions

  1. Cut the chicken into 8 pieces.
  2. Season the chicken pieces generously with salt and pepper.
  3. Heat 3 tablespoons of olive oil in a heavy large Dutch oven over medium-high heat.
  4. Working in batches, add the chicken and brown on all sides, about 5 minutes per batch.
  5. Transfer the browned chicken to a plate.
  6. Pour off all but 2 tablespoons of fat from the Dutch oven.
  7. Add 1/2 cup chopped salt pork and sauté until golden, about 5 minutes.
  8. Add 1 large onion, chopped, and sauté until almost tender and golden, about 6 minutes.
  9. Add one 28-oz can diced peeled tomatoes with juices, one 14.5-oz can low-salt chicken broth, 3/4 cup dry white wine, 6 fresh thyme sprigs (or 1 tbsp dried thyme), 3 large minced garlic cloves, and 2 bay leaves. Bring to a boil.
  10. Return the chicken to the Dutch oven.
  11. Cover and simmer until the chicken is cooked through, about 20 minutes.
  12. Transfer the chicken to a large bowl and cover to keep warm.
  13. Add 1 cup drained Niçoise olives to the Dutch oven and boil until the mixture is reduced to 3 cups, about 25 minutes.
  14. Stir in 1/2 cup sliced fresh basil.
  15. Return the chicken to the Dutch oven and stir until heated through, about 3 minutes.
  16. Transfer the chicken to a shallow serving bowl.
  17. Spoon the sauce over the chicken and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a heavy-bottomed Dutch oven to ensure even browning and simmering without scorching.

If you cannot find Niçoise olives, you can substitute with Kalamata olives for a similar salty, fruity flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

For a lighter version, omit the salt pork and use a bit more olive oil for sautéing, though the flavor will be less rich.

Keywords: chicken, provencal, french, tomato, olive, garlic, thyme, basil, wine, braised, dinner, rustic, savory, main course, comfort food
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