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Provencal Sauteed Chicken

Provencal Sauteed Chicken recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 59.8
Dietary: Gluten-free
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
  • 1 (4 1/2 lb.) chicken, cut
Directions
  1. 1
    Cut the chicken into 8 pieces.
  2. 2
    Season the chicken pieces generously with salt and pepper.
  3. 3
    Heat 3 tablespoons of olive oil in a heavy large Dutch oven over medium-high heat.
  4. 4
    Working in batches, add the chicken and brown on all sides, about 5 minutes per batch.
  5. 5
    Transfer the browned chicken to a plate.
  6. 6
    Pour off all but 2 tablespoons of fat from the Dutch oven.
  7. 7
    Add 1/2 cup chopped salt pork and sauté until golden, about 5 minutes.
  8. 8
    Add 1 large onion, chopped, and sauté until almost tender and golden, about 6 minutes.
  9. 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. 10
    Return the chicken to the Dutch oven.
  11. 11
    Cover and simmer until the chicken is cooked through, about 20 minutes.
  12. 12
    Transfer the chicken to a large bowl and cover to keep warm.
  13. 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. 14
    Stir in 1/2 cup sliced fresh basil.
  15. 15
    Return the chicken to the Dutch oven and stir until heated through, about 3 minutes.
  16. 16
    Transfer the chicken to a shallow serving bowl.
  17. 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
Read it online: https://www.chefs-mate.com/recipe/provencal-sauteed-chicken/