This easy and delicious Chicken Provençal by Jamie Oliver is a comforting, one-pot meal full of rich flavors. The tender chicken simmers in a savory tomato-based sauce with garlic, olives, and artichokes, making it a perfect hearty dish for any night. You can also adapt it with your favorite veggies!
Ingredients Needed
- 2½ kg (5.5 lbs) chicken, jointed
- 8 garlic cloves, thinly sliced
- 200ml (¾ cup + 1 tbsp) white wine
- 4 tbsp olive oil
- 1 tsp thyme leaves
- 10 ripe plum tomatoes, halved
- 1 tbsp tomato purée (paste)
- ½ tsp herbes de Provence
- 1 tbsp fennel seeds
- 500ml (2 cups) chicken stock
- 1 celery stick, finely diced
- 15 button or silverskin onions, or small shallots, peeled
- 285g (10 oz) jar chargrilled artichoke hearts, drained
- 100g (3.5 oz) pitted green olives
How To Make Chicken Provençal
- Marinate the chicken: Place the chicken into a large bowl, then add the garlic, white wine, 2 tbsp olive oil, and thyme. Season with 2 tbsp flaky salt (or sea salt) and mix well to coat the chicken. Cover and chill for at least a few hours, preferably overnight.
- Grill the tomatoes: Preheat your grill to high. Arrange the plum tomatoes on a tray, cut side up. Drizzle with the remaining 1 tbsp olive oil and grill for 15 minutes or until they are charred. Set aside.
- Brown the chicken: Heat 1 tbsp olive oil in a large casserole dish or flameproof roasting tin over medium heat. Remove the chicken from the marinade (keeping the marinade for later) and fry the chicken in batches for about 15 minutes until the skin is golden and crisp. Be cautious as the oil may sputter. Remove the chicken and set it aside. Pour off the oil from the dish.
- Cook the sauce: In the same dish, add the tomato purée (paste) and cook for 2 minutes. Stir in the herbes de Provence, fennel seeds, marinade, and chicken stock. Bring to a boil, then add the grilled tomatoes. Lower the heat and simmer for 20 minutes.
- Bake the dish: Preheat your oven to 160°C (320°F) for a conventional oven, or 140°C (280°F) fan/gas mark 4. Nestle the chicken back into the dish, stirring to coat in the sauce. Add the celery, button onions, and artichokes. Bring the dish to a simmer, cover with a lid, and transfer to the oven. Cook for 1 hour.
- Finish and serve: After 1 hour, remove the lid, stir in the olives, and season to taste. Let the dish settle for 15 minutes before serving directly from the dish.
Recipe Tips
- Marinate the chicken overnight: Letting the chicken marinate for several hours, or even overnight, allows the flavors to soak in, making the dish more flavorful.
- Brown the chicken in batches: Don’t overcrowd the pan when browning the chicken. This ensures the skin becomes crispy and golden, adding extra flavor.
- Char the tomatoes well: Grill the tomatoes until they’re nicely charred. This brings out a smoky sweetness that will elevate the overall dish.
- Let it rest before serving: After removing the dish from the oven, let it rest for 15 minutes. This helps the flavors settle and ensures a juicy, tender chicken.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Provençal cool to room temperature. Once cooled, cover and refrigerate for up to 3 days.
- Freeze: Let the dish cool completely before transferring to an airtight container. You can freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat Preheat the oven to 160°C (320°F). Cover the dish with foil and heat for 20-25 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 337
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 169mg
- Sodium: 846mg
- Potassium: 711mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 34g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Massaman Curry Recipe
- Jamie Oliver Chicken Goujons
- Jamie Oliver Sweet And Sour Chicken
Jamie Oliver Chicken Provençal Recipe
Description
This easy and delicious Chicken Provençal by Jamie Oliver is a comforting, one-pot meal full of rich flavors. The tender chicken simmers in a savory tomato-based sauce with garlic, olives, and artichokes, making it a perfect hearty dish for any night. You can also adapt it with your favorite veggies!
Ingredients
Instructions
- Marinate the chicken: Place the chicken into a large bowl, then add the garlic, white wine, 2 tbsp olive oil, and thyme. Season with 2 tbsp flaky salt (or sea salt) and mix well to coat the chicken. Cover and chill for at least a few hours, preferably overnight.
- Grill the tomatoes: Preheat your grill to high. Arrange the plum tomatoes on a tray, cut side up. Drizzle with the remaining 1 tbsp olive oil and grill for 15 minutes or until they are charred. Set aside.
- Brown the chicken: Heat 1 tbsp olive oil in a large casserole dish or flameproof roasting tin over medium heat. Remove the chicken from the marinade (keeping the marinade for later) and fry the chicken in batches for about 15 minutes until the skin is golden and crisp. Be cautious as the oil may sputter. Remove the chicken and set it aside. Pour off the oil from the dish.
- Cook the sauce: In the same dish, add the tomato purée (paste) and cook for 2 minutes. Stir in the herbes de Provence, fennel seeds, marinade, and chicken stock. Bring to a boil, then add the grilled tomatoes. Lower the heat and simmer for 20 minutes.
- Bake the dish: Preheat your oven to 160°C (320°F) for a conventional oven, or 140°C (280°F) fan/gas mark 4. Nestle the chicken back into the dish, stirring to coat in the sauce. Add the celery, button onions, and artichokes. Bring the dish to a simmer, cover with a lid, and transfer to the oven. Cook for 1 hour.
- Finish and serve: After 1 hour, remove the lid, stir in the olives, and season to taste. Let the dish settle for 15 minutes before serving directly from the dish.
Notes
- Marinate the chicken overnight: Letting the chicken marinate for several hours, or even overnight, allows the flavors to soak in, making the dish more flavorful.
- Brown the chicken in batches: Don’t overcrowd the pan when browning the chicken. This ensures the skin becomes crispy and golden, adding extra flavor.
- Char the tomatoes well: Grill the tomatoes until they’re nicely charred. This brings out a smoky sweetness that will elevate the overall dish.
- Let it rest before serving: After removing the dish from the oven, let it rest for 15 minutes. This helps the flavors settle and ensures a juicy, tender chicken.
Jamie Oliver Chicken Provençal Recipe